This Mexican Hot Chocolate puts hot cocoa to shame! It's perfect for warming up all winter long with its decadent, flavorful, and fully-checked out cozy vibes.
Easy to make in less than 15 minutes, this recipe is what you need at your next holiday party or Christmas movie night alongside Mexican Wedding Cookies and a Hot Chocolate Charcuterie Board!
ABOUT THIS MEXICAN HOT CHOCOLATE RECIPE
The combo of cocoa powder and real, bittersweet chocolate make this traditional Mexican Hot Chocolate recipe perfectly rich and creamy. With warm notes of cinnamon, chili powder, a pinch of cayenne pepper for a little kick of spice, and the sweetness of vanilla, it blows away any other version out of the water! This recipe's decadence is great for staying in and watching Christmas movies by the fire or just sitting around with family. If you need more Christmas recipe ideas, we've got you covered!
How is Mexican Hot Chocolate different than the traditional hot chocolate? It uses real chocolate, while regular hot chocolate may use cocoa powder or chocolate syrup.
The Mexican take on this beverage also has a grainier and frothier texture, because it is whisked with a traditional wooden tool called a molinillo. Traditional hot chocolate is smoother and creamier.
There is also the topic of homemade Mexican Hot Chocolate vs the pre-mixed Abuelita Hot Chocolate recipe. Abuelita Hot Chocolate mix is owned by the Nestle Company and is an instant hot chocolate option that is offered in several varieties.
The homemade version uses real chocolate--either bittersweet or semisweet--while Abuelita uses a chocolate tablet that contains sugar, cocoa liquor, soy, lecithin, and artificial flavors.
This homemade hot chocolate recipe allows you to adjust the amount of sugar, spices, and vanilla to your personal taste, while Abuelita has a fixed flavor that some people may find too sweet or too bland.
INGREDIENTS IN MEXICAN HOT CHOCOLATE
- Milk | The heavier the fat content in your milk, the richer your Mexican Hot Chocolate will be. For this reason, we recommend using whole milk over 2%. And, if you like to make a really rich and creamy hot cocoa, feel free to swap a cup or so of milk for half-and-half or even heavy whipping cream.
- Sugar | You will need white, granulated sugar for this recipe.
- Cocoa Powder | Make sure you purchase unsweetened, 100% cocoa powder for this recipe. Cocoa powder and cocoa mix are not the same; no pre-sweetened cocoa mix is allowed here!
- Bittersweet Chocolate | Real, chopped chocolate from chocolate bars lends an extra rich chocolate flavor to this beverage. For a deeper chocolate experience, feel free to use dark chocolate instead.
- Chili Powder | Chili powder adds a wonderful complexity of flavor to Mexican Hot Chocolate. We prefer ancho chili powder, but regular chili powder will do in a pinch. If you'd like an extra kick of heat, an extra pinch of cayenne will do the trick.
- Cinnamon | Cinnamon is a wonderful pairing for chocolate and makes this beverage extra warm and cozy.
- Vanilla Extract | Pure vanilla extract is a wonderful ingredient for balancing out the bitter flavor of chocolate. It's a subtle yet noticeable difference.
For regular hot chocolate, leave out the spices to keep it traditional. Or, if you you're looking for a decadent cocktail, the Spiked Hot Chocolate will warm your belly and your heart!
HOW TO MAKE MEXICAN HOT CHOCOLATE
This cozy, spiced beverage is extremely easy to make and has more flavor than a packet of hot cocoa mix and water. Seriously, after one taste you will have trouble returning to the old ways -- guaranteed!
Place a saucepan over medium heat and add 4 cups of milk, granulated sugar, unsweetened cocoa powder, ground cinnamon, ground chili powder, and cayenne pepper. Whisk these ingredients together and chop 2 ounces of bittersweet chocolate.
Add the bittersweet chocolate to the saucepan and stir until the chocolate is melted and the milk is hot to your liking.
Do not allow the milk to come to a boil and take care to reduce the heat if necessary. Remove this saucepan from the heat and add in the vanilla.
Stir again, and then divide among your mugs.
TOPPINGS FOR MEXICAN HOT CHOCOLATE
Some of our favorite toppings are whipped cream with a sprinkle of cayenne on top. Chocolate shavings also make for an extra special garnish! Cinnamon sticks are a great addition, and no one would say no to a few marshmallows on top!
It is rich, smooth, and creamy. It is spiced with chili powder and cinnamon.
This recipe is less sweet, like other similar recipes. It has more spice from the cinnamon, chili powder, and cayenne. The flavor and texture is also thicker and richer.
Champurrado and Mexican Hot Chocolate are both recipes that are popular in Mexico. Champurrado is a type of atole, which is a thick and creamy drink made with corn flour or masa. It is usually made with water, while Mexican Hot Chocolate is made with milk or cream.
Champurrado has a more rustic and grainy texture and contains different spices: anise, cloves, nutmeg, and orange zest.
Yes! Allow the hot chocolate to cool, then cover, and keep in the refrigerator for up to 3 days.
To prepare a mix to keep in the pantry, follow the steps for my hot cocoa mix and add the dry ingredients for this Mexican Hot Chocolate.
You can reheat in the microwave at 30-second intervals or on the stovetop over the medium-heat setting, stirring often.
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Mexican Hot Chocolate
Ingredients
- 4 cups milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ancho chili powder
- Pinch cayenne pepper (optional)
- 2 ounces bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
Instructions
- In a medium-sized saucepan over medium heat, combine milk, sugar, cocoa powder, cinnamon, chili powder, and cayenne. Whisk to combine.
- Add the chopped chocolate and stir often, until completely melted and the milk is hot. Do not allow to boil. Remove from the heat, add the vanilla, and stir once more.
- Ladle into a mug, top with marshmallows or whipped cream, and cinnamon stick. Serve and enjoy.
Nutrition
Source:
Zahariadis, Joyce. “Rich and Creamy Chapurrado Mexicano.” My Stay at Home Adventures, 24 Dec. 2022, www.mystayathomeadventures.com/champurrado-mexicano/.
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