This post may contain affiliate links. Please read our disclosure policy.
One cozy cup of this Mexican Hot Chocolate, and you’ll be hooked with its yummy spices and delicious cinnamon cocoa flavor!
This cup of warm goodness isn’t much different than traditional hot cocoa, with the exception of a little extra spice. Enjoy Mexican Hot Chocolate with some dippable sweets, like Mexican Wedding Cookies or Shortbread Cookies!
Hot Chocolate vS. Mexican Hot Chocolate
This recipe is similar to a classic Champurrado (Mexican Hot Chocolate). Do you know the difference between regular hot cocoa and Mexican Hot Chocolate?
It’s pretty simple. Mexican hot chocolate usually includes a blend of spices. This particular recipe includes cinnamon, cloves, and a pinch of nutmeg.
In other recipes, Mexican Chocolate can even include some chili powder or a pinch of cayenne pepper. It can be thickened with flour or masa harina. The overall result is a spiced, thick, and creamy chocolate drink.
To be even more authentic use a molinillo, a traditional wooden whisk used to whip hot chocolate and make it deliciously frothy. They are beautiful and fun to use.
How to Make Mexican Hot Chocolate
Yes, you can still taste the cocoa in each, but you’ll expect to find more spice in today’s version.
COOK. Combine the sugar, flour, cocoa, water, and spices in a medium pot over the stove. Cook this mixture for 4 minutes on medium heat.
SCALD. Add in the milk and let the mixture scald, but not boil!
Scalding means to heat the mixture until it’s just about to hit boiling point. Once it’s there, remove it from the heat and add the vanilla. Now it’s ready to drink!
GARNISH. Top with Whipped Cream and a sprinkle of nutmeg or chocolate shavings. It makes the perfect spiced hot cocoa.
tips + toppings
Cocoa powder. First, do not use “hot chocolate mix” as it already contains powdered milk and sugar in it. You WILL be using unsweetened cocoa powder, which is the same thing as baking cocoa.
There are two types of cocoa: Dutch-processed and natural unsweetened cocoa. Dutch-processed is darker, a bit redder with a mellow, less bitter flavor than unsweetened cocoa. Either type will work in this hot chocolate recipe.
Toppings. Pour yourself a nice warm mug of this Mexican Hot Chocolate and don’t forget to top it with some Whipped Cream! Sprinkle on some extra spices, and throw a cinnamon stick in there for good measure.
Sit back, relax, and pretend you don’t have a million other things to do. You deserve that cup of Mexican Hot Cocoa.
More Hot Cocoa recipes:
- White Chocolate Peppermint Hot Cocoa
- Mint Hot Cocoa
- Double Chocolate Hot Cocoa
- Frozen Hot Chocolate
- Giftable Hot Cocoa
Mexican Hot Chocolate Recipe
- In a medium pot, combine sugar, flour, cocoa, water, and spices. Cook for 4 minutes over medium heat.
- Add milk and let scald but do not boil.
- Stir in vanilla and remove from heat.
- If desired, top with whipped cream and nutmeg.
Nutrition information is automatically calculated, so should only be used as an approximation.