The Reason I’m Always Coming Back to This Mexican Hot Chocolate
So picture this—I’m sprawled out on my couch, blanket halfway covering me, and outside it’s one of those days that makes you want to crawl inside a big mug. That’s usually when I start craving my all-time comfort drink: Mexican Hot Chocolate. It’s rich, it’s just spicy enough to tingle your lips, and honestly, it reminds me of hanging out in my grandmother’s kitchen, watching her grumble under her breath about the stove. The first time I tried making it myself, I launched cocoa everywhere. Don’t ask. (Let’s just say the dog was thrilled.) Anyway, let’s go.
Why You’ll Love This (Or, Why My Family Thinks I’m a Genius)
I make this every time someone is feeling blah, because it’s fast and cozy and (this is key) makes you look like you tried a whole lot harder than you did. My younger cousin literally asks for it every time she visits—like clockwork. It’s surprisingly simple yet feels like a treat, and you get that nice warmth form cinnamon and a touch of chili. Couldn’t tell you how many times I’ve botched the milk and still ended up with everyone slurping happily. Seriously, try having a bad day with a mug of this—I dare you.
What You’ll Need (and a Couple of Workarounds)
- 2 cups milk (Whole milk’s best, but I’ve used almond when the fridge was bare and it worked. Sort of.)
- 2 tbsp unsweetened cocoa powder (If it’s Dutch-process, even better, but some days it’s whatever’s in the tin)
- 50g dark chocolate, chopped up (I once used a handful of semi-sweet chips; nobody noticed)
- 1–2 tbsp sugar (Brown sugar gives a deeper flavor, but regular white is fine. Or skip if you’re feeling virtuous.)
- 1 tsp ground cinnamon (My grandma swore by Ceylon, but I—well, whatever’s on sale is fine)
- Pinch of chili powder, cayenne, or chipotle (Optional, but highly recommended if you like a little nudge)
- 1/4 tsp vanilla extract (I say eyeball it—it’s hard to go wrong)
- Whipped cream or marshmallows to top (Listen, nobody’s judging here)
How I Throw It All Together
- First, grab a saucepan (I’ve used a small pot, a large mug over the stove—you get creative when everything’s in the dishwasher).
- Pour in the milk and gently heat it on medium, but don’t let it bubble over. It can sneak up on you! Give it a little stir while you get your cocoa bits sorted.
- Whisk in your cocoa powder and sugar, breaking up any clumps. If it’s a little messy, well, welcome to my world.
- This is where I get excited—add in the chopped chocolate, cinnamon, and that pinch of chili powder for kick. Keep whisking gently until the chocolate melts and everything’s a beautiful, steamy brown.
- It’ll thicken just a touch. Don’t worry if it seems too dark—it mellows out in the mug.
- Take it off the heat, stir in the vanilla, and if you want to sneak a taste before pouring, I won’t tell. (I always do; it’s the only way.)
- Pour into mugs and top with your whipped cream or marshmallows, or, like my aunt, both. You do you.
Some Notes I’ve Learned (the Hard Way, Mostly)
- If you use plant-based milk, it sometimes separates. Just whisk harder—or consider that part of its charm.
- Cheap chocolate still works. It’s the cinnamon and chili that do the heavy lifting, flavor-wise.
- If it gets too thick, add a splash more milk. I’d love to say I measured, but I usually just go by sight.
Variations I’ve Tried (Success Not Guaranteed)
- Adding a pinch of espresso powder—delicious, if you want a mocha vibe.
- Orange zest: made it taste fancy (in a good way). But, once tried peppermint extract and it just didn’t get along with the chili. Wouldn’t bother again, honestly.
- Swirling in a spoonful of peanut butter—sounds weird, but my brother asked for seconds!
Equipment: What You Really Need (and What I Improvise With)
A small saucepan is ideal, but if you only have a microwave, you can absolutely zap the milk, then whisk in the rest. (Confession: I did this in a measuring cup once when all the pans were grimy. Worked fine.) A whisk or even a fork is good enough for blending—don’t overthink it.
How Long It Keeps (Sort of Pointless—It Disappears)
You can keep leftover hot chocolate in the fridge for about two days, then just reheat gently. But honestly, in my house, it never lasts more than a few hours. If you manage to have leftovers, you might be the chosen one.
Serving Stuff—Make It Yours
I like to serve this in big, chunky mugs (the ones with the weird chip in the handle, obviously). Sometimes I dust the top with cinnamon or a shaving of chocolate. My cousin dunks buttered toast in hers—don’t knock it till you try it.
The Pro Tips (a.k.a. My Oops Moments)
- Don’t let the milk boil—once I rushed and had a scorched mess. It’s just not the same—patience, mate.
- Take the taste-test seriously before adding more sugar. One too many times, I’ve dumped in too much and ended up with something closer to dessert soup. (Still good, but…)
- Let the chocolate melt all the way; little chunks sound fun until you’re fishing them out with a spoon.
FAQ: Some Actual Things I’ve Been Asked
Can I make this vegan? – Oh totally, just use oat or almond milk and skip the whipped cream (unless you’ve got a dairy-free one handy). Honestly, I find it works better if you use a creamy nut milk and a good-quality dark chocolate that’s vegan—it’s richer that way.
Can I double this recipe? – Yep (though I mean, make sure your pot is big enough). On second thought, don’t try to heat up a whole jug in the microwave; stick to the stove for that.
How spicy is it, really? – Not super spicy; just a little kick. If you’re worried, just do a tiny pinch the first time. Or leave it out—no harm, no foul.
Can I use something like Abuelita or Ibarra tablets? – Yes! Honestly, that’s the traditional way. This recipe is kind of my homemade spin, but I love those tablets too. Here’s where to find Abuelita online if your store doesn’t stock it.
Do I need an electric frother? – Nope, but it’s fun. You can get a decent one for cheap; Serious Eats did a good roundup of the ones that work well. Honestly, some days I just shake it up in a jar and call it done.
Quick Side Note—Not About Chocolate
Is it just me, or do all good memories seem to involve food in some way? Like, nobody ever says, “remember that magical rainy afternoon where we sat around drinking water”. Anyway—back to the chocolate!
Ingredients
- 3 cups whole milk
- 3 oz bittersweet chocolate, chopped
- 2 tbsp unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1/2 tsp vanilla extract
- Whipped cream, for serving (optional)
Instructions
-
1In a medium saucepan over medium heat, combine the milk, cocoa powder, granulated sugar, cinnamon, and cayenne pepper.
-
2Whisk constantly until the mixture is hot but not boiling and the cocoa powder and sugar are dissolved.
-
3Add the chopped bittersweet chocolate and continue to whisk until the chocolate is fully melted and the mixture is smooth.
-
4Remove the pan from the heat and stir in the vanilla extract.
-
5Pour the hot chocolate into mugs. Top with whipped cream if desired and sprinkle with extra cinnamon. Serve immediately.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220cal
Protein:
7 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
