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One cozy cup of this Mexican hot chocolate recipe, and you’ll be hooked by its yummy spices and delicious cinnamon cocoa flavor!
It’s Spice + Everything Nice
Have you every tried Mexican Hot Chocolate before?!
We first it tried this drink about a decade ago at a Mexican restaurant and instantly fell in love. 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.
This recipe is our take on a classic Champurrado (a thick warm Mexican chocolate drink) where the taste comes from a blend of spices and is thickened with masa (although we use flour). The result is pure magic – spice and everything nice!
If you love this drink, be sure to check out other favorites like our Double Chocolate Hot Cocoa and Frozen Hot Chocolate.
WHY WE LOVE IT:
- Ready in a jiffy. With a quick prep time, enjoy this winter drink in only 30 minutes!
- 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.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 25 minutes
- ¼ cup sugar
- 2 tablespoons all-purpose flour – To create a thicker consistency, cornstarch or masa harina may also be used.
- ¼ cup cocoa powder – Use unsweetened natural or Dutch-processed cocoa powder (aka baking cocoa) NOT hot chocolate mix or chocolate milk mix.
- 1-1½ cups cold water
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon cloves – add a pinch of cayenne pepper or chili powder for spice
- 6 cups milk – the higher the fat content the creamier it will be, half and half may also be used
- 1 teaspoon vanilla extract
- 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 Mexcian 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 ¼ cup sugar,2 teaspoons flour, ¼ cup cocoa, 1-1½ cups water, and ¼ teaspoon salt, 1 teaspoon cinnamon, ¾ teaspoon cloves. Cook for 4 minutes over medium heat.
- Add 6 cups milk and let scald but do not boil.
- Stir in 1 teaspoon 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!
PRO TIP: What Does Scalding Mean?
- 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.
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Mexican Hot Chocolate Recipe
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.
Video
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.
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 🙂