A Southern Soul › 30 Minutes Or Less
by Donya
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Mexican Hot Chocolateis rich, creamy, and spiced with a hint of cinnamon and a touch of cayenne, warming you from the inside out with every delicious sip. Whether savoring it solo or passing mugs around with loved ones, this 10-minute recipe is warm and velvety, like your coziest blanket in a cup.
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Y’all, Mexican Hot Chocolate has become my new obsession. It’s sweet, slightly spicy, and just a tad bit warm, all wrapped up in lush, decadent chocolate. And I can spoil myself with a hug of this deliciousness in 10 minutes—it’s that quick and easy to make. This isn’t your average cup of cocoa!
What’s The Difference Between Mexican Hot Chocolate And Regular Hot Chocolate?
Mexican Hot Chocolate has a complex taste that balances sweetness, bitterness, and heat, while American Hot Chocolate is a simpler, sweetened chocolate drink.
If you love drinks with warm spices, try my Crock Pot Mulled Apple Cider, Crock Pot Pumpkin Spice Latte, and Spiced Pear Moscow Mule.
Mexican Hot Chocolate Ingredients
- Whole Milk: I prefer whole milk for the most rich and decadent hot cocoa.
- Chocolate & Cocoa: Cocoa powder and bittersweet chocolate (chopped) combined bring extra chocolatey flavor.
- Sweeteners & Flavorings: Granulated sugar, vanilla extract, and almond extract perfectly complement the rich chocolate and spicy cayenne.
- Spices: You’ll need a bit of ground cinnamon and a pinch of cayenne pepper for spice. It’s not too spicy, but feel free to reduce the cayenne as desired.
- Toppings: Sweetened whipped cream or marshmallows and additional cocoa or cinnamon for dusting make for the perfect cup of cocoa.
Recipe Variations: Make It Your Own
- Chocolate Options: Try dark chocolate for a more intense cocoa flavor or milk chocolate if you prefer it sweeter.
- Dairy-Free Ideas: For a vegan option, swap the whole milk with canned coconut milk. Canned coconut milk has a fat content similar to that of whole milk, so it’s the most even swap.
- Spice It Up: Add more cayenne or even a dash of chili powder for extra heat.
- Sweeter or Less Sweet: Adjust the sugar according to your taste; you can even use maple syrup, agave, or honey.
Step By Step Directions
- Mix Ingredients: In a medium saucepan, whisk the whole milk, cocoa powder, sugar, ground cinnamon, vanilla extract, almond extract, and cayenne pepper until well combined.
- Heat: Place the saucepan over medium heat, stirring occasionally, and heat until steaming (about 5 minutes). Avoid bringing it to a boil; otherwise, the milk will burn, creating a film in the hot chocolate.
- Add Chocolate: Once the mixture is hot, add the chopped bittersweet chocolate. Stir continuously until the chocolate is melted and the mixture is smooth and creamy.
- Serve: Pour the hot chocolate into mugs and top with a dollop of sweetened whipped cream or a few marshmallows. Dust with additional cocoa powder or a sprinkle of cinnamon for garnish.
How Long Does This Hot Chocolate Stay Good For?
This hot chocolate is best enjoyed fresh, as it is its creamiest and smoothest when it’s just made. However, you can refrigerate any leftovers for up to two days in an air-tight container. When ready to reheat, warm it gently on the stove or in the microwave, stirring to restore the creamy texture.
Frequently Asked Questions
Can I make this Mexican hot chocolate ahead of time?
Yes! Prepare it up to the point before adding toppings, then refrigerate. When ready, gently reheat and add your toppings.
Is cayenne pepper necessary?
No, but it adds a subtle heat that balances the sweetness of the rich chocolate flavor. If you prefer it without, simply leave it out.
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What To Serve With Mexican Hot Chocolate
Mexican hot chocolate is a wonderful treat to sip on chilly nights or a cozy drink for holiday gatherings. Pair it with Snowball Cookies, Southern Candied Pecan, and Easy Vanilla Scones for an extra fun spread.
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10-Minute Mexican Hot Chocolate
Author: Donya Mullins
Course: Drinks
Cuisine: American, Mexican
Diet: Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Calories: 354kcal
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Mexican Hot Chocolate is the perfect combination of sweet and spicy making for a cozy drink to enjoy all winter. This recipe is quick and easy to make at home, not to mention it tastes better and is cheaper than buying it in a store.
Ingredients
- 3 cups whole milk 720ml
- 3 tablespoons cocoa powder plus more for serving
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Pinch of cayenne pepper
- 4 ounces bittersweet chocolate chopped 113g
- Sweetened whipped cream or marshmallows for serving
Instructions
Whisk together the milk, cocoa, sugar, cinnamon, vanilla, and cayenne in a medium saucepan. Place over medium heat, occasionally stirring until steaming, about 5 minutes. (Do not boil.)
Add the chocolate and stir until melted and smooth. Serve immediately topped with whipped cream or marshmallows and a dusting of cocoa or cinnamon.
Notes
Recipe Variations:
- Chocolate Options: Try dark chocolate for a more intense cocoa flavor or milk chocolate if you prefer it sweeter.
- Dairy-Free Ideas: For a vegan option, swap the whole milk with canned coconut milk. Canned coconut milk has a fat content similar to that of whole milk, so it’s the most even swap.
- Spice It Up: Add more cayenne or even a dash of chili powder for extra heat.
- Sweeter or Less Sweet: Adjust the sugar according to your taste; you can even use maple syrup, agave, or honey.
How To Store: This hot chocolate is best enjoyed fresh, as it’s creamiest and smoothest when it’s just made. However, you can refrigerate any leftovers for up to two days in an air-tight container. When ready to reheat, warm it gently on the stove or in the microwave, stirring to restore the creamy texture.
Nutrition
Serving: 1cup | Calories: 354kcal | Carbohydrates: 141g | Protein: 34g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 294mg | Potassium: 1987mg | Fiber: 16g | Sugar: 114g | Vitamin A: 1248IU | Vitamin C: 0.1mg | Calcium: 1011mg | Iron: 9mg
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