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5 from 25 votes

Mexican Hot Chocolate Recipe

One cozy cup of this Mexican hot chocolate recipe, and you'll be hooked by its yummy spices and delicious cinnamon cocoa flavor!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Drinks
Cuisine: Mexican
Servings: 6
Author: Kristyn Merkley

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

Recipe Tips. 
  • 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.
STORE. Once cooled, pour into a glass jar, cover, and place in the fridge for up to a week. Reheat before drinking.

Nutrition

Calories: 199kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 206mg | Potassium: 376mg | Fiber: 1g | Sugar: 20g | Vitamin A: 395IU | Calcium: 287mg | Iron: 0.7mg