Mexican Hot Chocolate Recipe

5 from 3 votes

This rich, creamy Mexican hot chocolate blends cinnamon and vanilla with the spicy warmth of chili powder.

Prep Time 2

Cook Time 5

Total Time 7

Servings cup

Calories 490kcal

Author Heather Dessinger, FDN-P

1 cup whole milk (Can substitute coconut milk or almond milk if dairy-free)
2 oz. fair trade 70% dark chocolate bar, broken into small pieces (Or 1/4 to 1/3 cup semi-sweet chocolate chips if you prefer a bit more sweetness)
¼ tsp vanilla extract (How to make vanilla extract)
⅛ tsp ground cinnamon
⅛ tsp chili powder (Or more to taste. Chipotle chili powder can also be used.)
pinch of cayenne pepper (Optional)
pinch of sea salt (Optional)
additional sweetener if desired

Pour the milk in a small pot or saucepan and place over medium heat.
Add in the chocolate and whisk until the chocolate has fully melted.
Next, add the vanilla, cinnamon, chili powder, salt, and cayenne pepper if using. Taste and add additional sweetener or spices if desired.
If you have an immersion blender or a milk frother, give the hot chocolate a quick whir before serving. If not, whisk until it’s a little frothy. Add optional toppings (if using) and serve.

Nutrition estimate does not include optional ingredients.