Mexican Hot Chocolate is one of those delicious drinks we love making when we want something warm, chocolatey, and a little extra special. Have you had it before?!
It’s classic Hot Chocolate, but with a little extra spice (cinnamon and cloves) that not only enhance the chocolate flavors already there, but give it another layer of flavors that are INCREDIBLE.
We love serving this during the holidays, on chilly nights, or with our favorite Mexican treats like Churros or Sopapillas. Top each mug with whipped cream and a little nutmeg, and it feels like the sweetest warm-up.
If you love this drink, be sure to check out other favorites like our Double Chocolate Hot Cocoa and Frozen Hot Chocolate.
Why you’ll love it + Why it works:
- Keep a batch on hand. Easily mix and store extra Mexican hot chocolate powder to whip up a batch or single serving when the craving strikes!
- Perfect for dipping. Try dipping Mexican Wedding Cookies or Shortbread Cookies or pairing it with your favorite Mexican desserts.
- Flour helps thicken it slightly. A small amount gives the hot chocolate a smooth, richer texture.
- Spices cook with the cocoa. Heating the cinnamon and cloves with the cocoa mixture helps the flavors blend before the milk is added.
Mexican Hot Chocolate Ingredients
- Sugar (¼ cup): Sweetens the hot chocolate and balances the cocoa.
- All-purpose flour (2 tablespoons): Helps lightly thicken the drink for a richer texture.
- Cocoa (¼ cup): Adds the chocolate flavor. Use unsweetened natural or Dutch-processed cocoa powder (aka baking cocoa) NOT hot chocolate mix or chocolate milk mix.
- Cold water (1 to 1½ cups): Helps dissolve and cook the cocoa mixture before adding milk.
- Salt (¼ teaspoon): Balances the sweetness and enhances the chocolate flavor.
- Cinnamon (1 teaspoon): Adds warm, classic Mexican hot chocolate flavor.
- Cloves (¾ teaspoon): Adds bold spice and depth. Add a pinch of cayenne pepper or chili powder for spice
- Milk (6 cups): Makes the hot chocolate creamy and smooth.
- Whipped cream (for topping): Adds a sweet, fluffy finish.
- Nutmeg (for topping): Adds a little extra warm spice on top.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the chocolate flavor.
- optional garnish: Homemade Whipped Cream, nutmeg, cinnamon, mini marshmallows
Make a Large Batch to Have on Hand
Double, triple, or even quadruple the sugar, flour, cocoa, salt, cinnamon, and cloves. Sift and store in an airtight container in your pantry.
- Single batch – In a medium pot, add 1-1½ cups water and use ⅔ cup of the Mexican hot chocolate powder. Cook for 4 minutes over medium heat. Add 6 cups milk and let scald but do not boil. Stir in 1 teaspoon of vanilla and remove from heat. (Serves 6)
- Single serving – Stir 3 tablespoons of hot water and 5¼ teaspoons of Mexican chocolate powder in a mug. Heat in the microwave for 30 seconds. Stir and add 1 cup milk and a splash of vanilla. Heat in 30-second increments until hot.
How to Make Mexican Hot Chocolate
COOK. In a medium pot, combine sugar, flour, cocoa, water, salt, cinnamon, and cloves. Cook for 4 minutes over medium heat.
- Add milk and let scald but do not boil.
- Stir in vanilla and remove from heat.
GARNISH. If desired, top with Homemade Whipped Cream and nutmeg, or some marshmallows. Sprinkle on extra spices, and throw a cinnamon stick in for good measure.
To be even more authentic use a molinillo, a traditional wooden whisk used to whip hot chocolate and make it deliciously frothy!
Kristyn’s Recipe Tips
- Whisk the cocoa mixture well at the beginning so the flour and cocoa do not clump.
- Add the milk after the cocoa and spices have cooked so the flavor is deeper.
- Scald the milk gently, but do not boil it, so the hot chocolate stays smooth.
- Taste and add more sugar if you like a sweeter drink.
- Make-ahead tip: make the hot chocolate ahead and reheat gently on the stove, whisking before serving.
Mexican Hot Chocolate Recipe
Video
Ingredients
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- ¼ cup cocoa
- 1-1½ cups cold water
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon cloves
- 6 cups milk
- whipped cream
- nutmeg
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
- Scalding means heating the mixture until it’s just about to hit boiling point. Once it’s there, remove it from the heat and add the vanilla.
- Flour. Mexican hot chocolate is thicker than American hot chocolate. This recipe uses flour, but cornstarch or masa harina are often used to create a thick and creamy texture.
- Cocoa. Use unsweetened natural or Dutch-processed cocoa powder which is also called baking cocoa. Do not use a hot chocolate mix or chocolate milk mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Whether you make this ahead of time or wish to store leftovers, first allow the drink to cool. Pour into a glass jar, cover it, and place in the fridge for up to a week.
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This recipe was originally published December 2018.
I like this recipe so much it was soooooo thiccc and creammy it is my favorite. slaaay
So delicious, loved the blend of spices. This is the perfect drink to make on a cold day!
So thick and creamy, and the spices are a nice change. Next time I want to try it with a small scoop of vanilla ice cream, that’s my favorite!
this hot chocolate is one of the best homemade drinks and all my friends absolutely loved it! thank you for sharing this amazing recipe
Good Morning,
Why do you add 2 TB of flour to the hot chocolate recipe?
This is an easy recipe with delicious variations. THANKS FOR SHARING THIS LOVELY RECIPE. 🙂
You are so welcome! Yes, lots you can change 🙂 Thank you!
HOW MANY FLUID OUNCES IS IN ONE SERVING
It’s about 1 1/2 cups 🙂 Hope you try it!
This is an easy recipe with delicious variations. THANKS FOR THIS RECIPE 🙂
You are so welcome!! Thank you 🙂
How much vanilla is needed? Its mentioned in the directIons, but not in the inGredients list.
1 teaspoon 🙂 I added it, thank you for catching that!
I LOVE HOt Chocolate! what a great combination and the SMELL is AMazing!
Looks pretty easy to make. Can it be made with almond milk?
This is by far my favorite hot chocolate recipe! Full of flavor!
I love this stuff! Thanks so much!
Love the addition of cinnamon and cloves! So delicious on a cHilly day!
Oh I love a good cup of Mexican hot chocolate.
Me too!! It’s so good 🙂 Thanks!
I’ve had mexican hot chocolate with cinnamon, but not with cloves. Sounds like a tasty addition. And of course with whipped cream and a sprinkling of nutmeg it looks seriously amazing!
I love this exciting spin on hot cocoa! I’m curling up with this in front of the fire.. mmm 🙂
This Mexican hot chocolate was amazing! Not only was it easy to make, but I loved the spices in it. It was very warming!
haven’t made hot chocolate in years, what a wonderful reminder of a fun, warming recipe, thank you, love the Mexican tweak too
My favorite new hot cocoa recipe. It has the perfect taste of hot cocoa with all the spices. Not overpowering and even better with a nice dollop of whip cream.
Im pretty loyal to my peppermint hot chocolate, but the spices in this blend is vying for that top spot!
Can this be made in a crock pot?
I personally haven’t tried, but I would think it would turn out great 🙂