Savor the cozy comforts of winter with our Mexican hot chocolate recipe — a soul-warming twist on a classic favorite. Rich cocoa meets the subtle warmth of cinnamon and a hint of chili, creating the most decadent, spiced beverage that’s perfect for chilly evenings by the fireplace.
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Imagine sipping from a mug filled with velvety chocolate goodness, subtly spiced with the warmth of cinnamon and the gentle kick of chili.
This isn’t your average cup of cocoa – what sets this Mexican version apart is the infusion of cinnamon and a touch of chili, adding a delightful complexity that elevates the entire experience.
Looking for more delicious wintertime sips? We’ve got you. This homemade hot chocolate mix makes for such a thoughtful gift, this spiked eggnog is the perfect party-worthy adult beverage, and this brown sugar creamer is the yummiest coffee addition!
Why You’ll Love This Recipe
- It’s deliciously different – this Mexican hot chocolate is such a delicious spin on classic hot chocolate. If you’ve never tried it, you are in for a treat!
- It’s uber creamy – the addition of full-fat coconut milk makes for the richest, creamiest wintertime sip!
Mexican Hot Chocolate Ingredients
You’ll need a handful of ingredients for this recipe. Milk (both coconut and regular), a couple of spices, a sweetener (we used honey), vanilla, and cocoa powder. Find ingredient notes (including substitutions and swaps) below.
- Coconut milk – the addition of coconut milk in this recipe really sets it apart from others on the internet. It makes for the creamiest hot chocolate EVER. For this reason, we really recommend grabbing full-fat for this recipe.
- Cocoa powder – unsweetened cocoa powder is best here!
- Honey – we used honey as the sweetener here, but maple syrup will work too.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – use almond milk (or another non-dairy milk) in place of the regular milk to make this recipe dairy-free.
How to Make Mexican Hot Chocolate
As most hot chocolate recipes are, this one is a cinch to make. Follow along below for the full how-to.
Step 1: Combine all the ingredients in a saucepot over medium heat.
Step 2: Whisk to incorporate and simmer for about 5 minutes.
Step 3: Pour into individual mugs and garnish with homemade whipped cream and sprinkle of ground cinnamon.
- Be sure to keep stirring while the hot chocolate is cooking, scraping the bottom with a whisk to make sure nothing sticks to the bottom, and the hot chocolate doesn’t burn.
- If your hot cocoa mix separates, you can either use an immersion blender or pour it into a blender and it’ll come back together.
- Sometimes this hot cocoa can be really thick, so if yours looks too thick for your liking, add a cup more of regular milk at a time.
- You can also make this recipe by melting a chocolate bar – melt a bar (about 2 ounces) of Mexican chocolate (or a regular dark chocolate bar), then skip the honey and cocoa powder, but still add the spices, vanilla, and both regular milk and coconut milk.
How to Serve
How to Store and Reheat
Store any leftover hot chocolate in a mason jar in the fridge. To reheat it, simply pop a mug of hot chocolate in the microwave for 45 seconds or so, or reheat it in a pot on the stovetop for 7-8 minutes.
Frequently Asked Questions
While this recipe includes spices like cinnamon and ancho chili powder, regular hot chocolate does not.
If you tried this Mexican Hot Chocolate or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mexican Hot Chocolate
- 1½ cups full-fat coconut milk
- 1½ cups milk, to thin, optional
- ⅓ cup honey
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon, plus extra for garnish
- ¼ teaspoon ancho chili powder
- Combine all the ingredients in a saucepot over medium heat. Whisk to incorporate and simmer for about 5 minutes.
- Pour into 4 individual mugs and garnish with Coconut Whipped Cream and sprinkle of ground cinnamon.
- If you like your hot chocolate more thin, substitute with more almond milk or water.