Easy Mexican Hot Chocolate Recipe
Okay, buckle up buttercups, because I’m about to spill the beans (or, uh, the cocoa) on my family’s go-to comfort drink: Easy Mexican Hot Chocolate Recipe. This isn’t your grandma’s Swiss Miss. We’re talking rich, a little spicy, and so chocolatey it’ll make your teeth sing. It’s got that je ne sais quoi, that zing, that makes you wanna curl up under a blanket and watch bad reality TV. And trust me, you NEED this in your life.
My kiddo, bless her heart, is a CHOCOLATE FIEND. Like, hide-the-Hershey’s-before-bedtime-or-else kind of chocolate fiend. So, naturally, this became her official “cozy-up” drink. But here’s the kicker: My husband? He’s not a huge sweets guy. But this? He’ll down a mug faster than you can say “cinnamon stick.” I swear, I once caught him adding a splash of this to his morning coffee (don’t tell anyone!). It’s THAT good. This Easy Mexican Hot Chocolate Recipe has become a total staple in our house, especially when the weather turns chilly or we just need a little pick-me-up.
Why You’ll Love This Easy Mexican Hot Chocolate Recipe
- It’s basically a hug in a mug. Seriously.
- It’s SO easy, even I can’t mess it up (and that’s saying something).
- The little kick of spice wakes you up, but in a good way. Like a gentle nudge, not a slap in the face.
- It’s WAY better than anything you can buy in a store. Trust me on this.
- Did I mention it’s chocolate? Enough said.
How to Make It
Alright, so first things first, grab a saucepan – any old one will do. Don’t worry if it’s got a few scratches, mine’s practically vintage. Then, you’re gonna dump in your milk. I usually use whole milk, because YOLO, but whatever you have on hand is fine. Almond milk? Sure! Oat milk? Why not!
Next, throw in your cocoa powder, sugar, cinnamon, and that little pinch of cayenne. Now, don’t be scared of the cayenne! It’s not gonna burn your face off, it just gives it a little something-something. But if you’re really spice-averse, go easy on it.
Now, whisk it all together. Whisk, whisk, whisk! You don’t wanna end up with clumps of cocoa powder at the bottom of your mug (ew). And then, just heat it up over medium heat, stirring occasionally, until it’s nice and hot and steamy. Don’t let it boil! Nobody wants burnt hot chocolate.
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Once it’s heated through, take it off the heat and stir in your vanilla extract. Vanilla makes everything better, doesn’t it?
And that’s it! Pour it into your favorite mug, top with whipped cream (or marshmallows, if you’re feeling extra), and maybe a sprinkle of cinnamon. And then, curl up on the couch and enjoy!
Ingredient Notes
- Cocoa Powder: Okay, here’s the deal: I usually use unsweetened cocoa powder because I like to control the sweetness. But if you only have sweetened on hand, just cut back on the sugar a bit. You know, taste as you go!
- Cinnamon: Don’t skip this! It’s what makes it “Mexican” hot chocolate, duh. I usually use ground cinnamon, but a cinnamon stick simmered in the milk is extra fancy. If you’re feeling adventurous, try a cinnamon stick, ground cinnamon, AND a few drops of cinnamon oil.
- Cayenne Pepper: I always add a pinch. It’s optional, but trust me, it adds a kick. Don’t go overboard unless you want your mouth to feel like it’s on fire. I’ve done that before…not fun.
Recipe Steps:
- Combine milk, cocoa powder, sugar, cinnamon, and cayenne pepper in a saucepan.
- Whisk ingredients together until well combined.
- Heat over medium heat, stirring occasionally, until hot. Do not boil.
- Remove from heat and stir in vanilla extract.
- Pour into mugs and garnish with whipped cream or marshmallows.
What to Serve It With
Okay, so this hot chocolate is amazing on its own, obviously. But if you’re feeling fancy, you could serve it with:
- Cinnamon churros
- Mexican wedding cookies (aka polvorones)
- A big ol’ plate of nachos (hey, don’t judge me!)
- Literally any kind of dessert, because chocolate goes with everything.
Tips & Mistakes
- Don’t boil the milk! Trust me, it’ll burn and it’ll taste gross. Low and slow is the way to go.
- Taste as you go! Adjust the sugar and cayenne to your liking.
- If you’re using a cinnamon stick, remove it before serving! Nobody wants to choke on a cinnamon stick.
- Don’t be afraid to experiment! Add a little coffee liqueur for a grown-up treat. Or a splash of peppermint extract for a festive twist.
- Once, I accidentally used chili powder instead of cayenne. It was… interesting. Let’s just say it was a very spicy hot chocolate. Learn from my mistakes, people!
Storage Tips
So, if you happen to have any leftover (which is rare in my house), you can store it in an airtight container in the fridge for a couple of days. Just reheat it on the stovetop or in the microwave. And honestly? Cold Mexican hot chocolate is kind of amazing too. I may or may not have been known to drink it straight from the fridge for breakfast. Don’t judge!
Variations and Substitutions
- Milk: Any kind of milk works! Dairy, almond, soy, oat… whatever floats your boat.
- Sugar: I usually use granulated sugar, but brown sugar, honey, or maple syrup would also be delicious. I’ve even used agave nectar in a pinch!
- Cayenne: If you’re really spice-averse, you can skip it altogether. Or, if you’re feeling really crazy, add a pinch of chili powder instead. (Just kidding… mostly.)
- Vanilla: Don’t have vanilla extract? No problem! Just leave it out. It’ll still be delicious. Once I used almond extract because that’s all I had. It was… different. Not bad, just different.
- No Whipped Cream: You could always throw marshmallows on top, a dash of cinnamon, a chocolate drizzle, or sprinkles.
Frequently Asked Questions
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Easy Mexican Hot Chocolate Recipe
Ingredients
Main Ingredients
- 4 cups whole milk
- 3 oz semi-sweet chocolate chopped
- 2 tbsp sugar or more to taste
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp cayenne pepper optional, for spice
- 1 pinch salt
Instructions
Preparation Steps
- In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
- Whisk in the chopped chocolate, sugar, cocoa powder, vanilla, cinnamon, and cayenne pepper, if using.
- Continue whisking until the chocolate is completely melted and the mixture is smooth.
- Add a pinch of salt, and adjust sweetness if needed. Serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
