Mexican Hot Chocolate Favorite Family Recipes

Mexican Hot Chocolate

This Mexican Hot Chocolate recipe is a nod to one of my favorite hot chocolates from a little chocolate shop in Spokane, Washing 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!

What is Different About Mexican Chocolate?

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 simple cocoa mix using cocoa powder and ___ using our hot chocolate mix recipe. Add the spices and other ingredients included in the recipe below. You can also use “Abuelita” or “Ibarra” brand cocoa mixes, which have the same taste as using Mexican chocolate bars.

Tips for the Best Cup of Mexican Hot Chocolate

Once you have found your favorite chocolate, chop it finely so it will melt evenly.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. Don’t forget the whipped cream on top! Add extra shavings of semi-sweet or Mexican chocolate on top for garnish if you like.

5-Star Reviews for Mexican Hot Chocolate

“Every year in Phoenix, the Farmer’s Market has a big winter festival at night and there is a booth that does homemade Mayan hot chocolate. I crave it all year long! I tried this recipe and it is spot on! So delicious and brings back memories now that I’m not in Phx.” – Sara“This is so delicious! I love how a bit of cayenne balances out the sweetness of chocolate!” – Julia“I loved the spiciness of this hot chocolate! It was sooooo delicious!” –Becky H.

Frequently Asked Questions

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:

Unicorn Hot Chocolate RecipeCandy Bar Hot Chocolate (Reese’s Twix, Almond Joy)Peppermint Hot ChocolateFrozen Hot ChocolateHot Cocoa Mix