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Mexican Hot Chocolate

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A rich and creamy Mexican hot chocolate infused with cinnamon and a hint of chili, offering a warm, spiced twist on the classic hot cocoa.

Ingredients

Scale
  • 2 cups whole milk
  • 2 tbsp unsweetened cocoa powder
  • 2 oz Mexican chocolate (such as Abuelita or Ibarra), chopped
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground chili powder (optional, for heat)
  • 1/2 tsp vanilla extract
  • Whipped cream or marshmallows (optional, for serving)

Instructions

  1. In a medium saucepan, heat the milk over medium heat until warm but not boiling.
  2. Whisk in cocoa powder, sugar, cinnamon, and chili powder until fully dissolved.
  3. Add the chopped Mexican chocolate and whisk until melted and smooth.
  4. Remove from heat and stir in the vanilla extract.
  5. Pour into mugs and top with whipped cream or marshmallows, if desired.

Notes

  • For a vegan version, use almond or oat milk and dairy-free chocolate.
  • Adjust sugar and spice levels to taste.
  • For a frothier texture, blend the hot chocolate in a blender for 20–30 seconds before serving.

Nutrition

Keywords: Mexican hot chocolate, cinnamon cocoa, spiced hot chocolate, Abuelita drink, winter beverage

Find it online: https://yumrecipesnow.com/mexican-hot-chocolate/