This Mexican Hot Chocolate recipe is a nod to one of my favorite hot chocolates from a little chocolate shop in Spokane, Washington called The Chocolate Apothecary. They had the best spicy hot cocoa, with a delicious kick of cayenne pepper, cinnamon and bittersweet chocolate mixed with creamy milk and sugar. The spicy sweet flavor was so deliciously rich I couldn’t get enough! When we moved away from Spokane, my husband bought me a huge canister of their Mexican chocolate so I could make it at home. I guarded that stuff with my life until I used it all up. I knew I had to find a way to replicate my favorite cold weather beverage in my own kitchen. Here’s what I came up with, and I think it tastes just as rich and spicy as the original. Enjoy!
Ingredients in Mexican Hot Chocolate
These simple ingredients are easy to find and make a pot of the best and yummiest hot chocolate ever. Here’s all you need:
What Makes Mexican Chocolate Different?
Chocolate used in Mexico to make hot cocoa is a ground paste or bar made of cacao nibs or cacao beans and coarse sugar, cinnamon, dried chiles, and other spices. You can find Mexican chocolate at Target, Walmart or most grocery stores, so it’s easy to find for this recipe. If you don’t have any on hand or can’t track it down, you can replace the Mexican chocolate with semi-sweet or bitter-sweet chocolate bars or dark chocolate. If you can find chile-infused chocolate, even better.
What if I Can’t Find Mexican Chocolate or Chocolate Bars?
You can make a substitute for Mexican chocolate by using a semi-sweet chocolate bar or semi-sweet chocolate chips and an additional teaspoon of cinnamon. Add the spices and other ingredients included in the recipe below. You can also use “Abuelita chocolate” or “Ibarra” brand cocoa mixes, which have the same taste as using Mexican chocolate bars. Avoid using unsweetened cocoa powder because it just doesn’t melt as well as the chocolate tablets or pieces of chocolate.
Tips for the Best Cup of Mexican Hot Chocolate
Once you have found your favorite chocolate, chop it finely so it will melt evenly. Try almond milk, oat milk, coconut milk, soy, rice or any other of your favorite non-dairy milk options. Add a drop of almond extract for every ounce of chocolate you add for a more authentic and nutty flavor. Use whole milk for this recipe, if you like really creamy hot chocolate. We usually have skim or 1% around the house, but for this recipe I splurge on whole milk for an extra creamy treat. Everything in moderation, right? Add a cinnamon stick to the simmering milk when making your Mexican hot chocolate instead of ground cinnamon. You can get the essence of cinnamon without adding powdery cinnamon. Start with just a pinch of cayenne pepper or chili powder and add more to taste. My husband likes it more mild, so I add extra cayenne to my mug after serving. Add a pinch of salt to cut the sweetness if you would like. Use a hand frother or a molinillo (a traditional wooden whisk used in Mexico) to get a whipped, frothy texture.
5-Star Reviews for Mexican Hot Chocolate
More Delicious Hot Chocolate Recipes
If you love this Mexican Hot Chocolate recipe, I hope you’ll try some of our other incredibly rich and delicious hot chocolate drink recipes:
How to Make Mexican Hot Chocolate
Unicorn Hot Chocolate Recipe
Peppermint Hot Chocolate
Candy Bar Hot Chocolate
Homemade Hot Chocolate Mix
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