Last Updated on December 26, 2024 by Catrina
Decadently creamy and perfectly spiced, this Mexican hot chocolate is the ideal drink for a chilly winter day. This Mexican-style hot chocolate recipe is made completely from scratch, which allows you to adjust the sweetness and spice exactly to your liking!
If you’ve made Mexican hot chocolate before, you may have used Abuelita or Ibarra chocolate tablets, already prepared and ready for melting into hot milk or water. And lots of people I know make hot chocolate this way.
But trust me…this homemade hot chocolate recipe is so much better than the packaged hot chocolate variety.
This recipe is a decadent treat, made with not only melted bakers chocolate, but also unsweetened cocoa powder and flavors found in traditional Mexican hot chocolate, like vanilla, cinnamon, and a sprinkle of chili powder to spice things up.
This beverage is smooth and thick. Plus, it only takes about 5 minutes to heat up all of the ingredients in this recipe for that perfect cup of hot chocolate!
What’s in Mexican hot chocolate?
- Whole milk
- Unsweetened cocoa powder
- Bittersweet baking chocolate
- Sugar
- Vanilla extract
- Ground cinnamon
- Chili powder
Check the recipe card for the full quantities and ingredient list.
Substitutions and Variations
Use plant-based milk or water
I love the decadence and richness that whole milk brings to this recipe. But I know that whole milk is not everyone’s favorite! If you are sensitive to lactose or simply prefer a lighter drink, I have a couple of options for you.
My husband and his family actually prefer their Mexican hot chocolate made with just plain water. It makes this drink a bit lighter with a more intensely chocolatey flavor.
I haven’t tested this recipe with plant-based milk, but almond milk, oat milk, soy milk, coconut milk, or your favorite non-dairy milk should work perfectly fine here too!
Spices
I love the combination of flavors in this drink, just as they are in the recipe. But that doesn’t mean that you can’t customize the flavors and spices to your liking.
You could switch up the chili powder for a pinch of cayenne pepper, ancho chili, or chipotle powder.
You could add in other ground spices if you like, such as nutmeg.
Maybe cinnamon isn’t your thing. You can always omit it!
Same with the vanilla.
Or add more or less of the spices to make this hot chocolate drink exactly to your liking.
Change the sweetener
I have only tested this recipe with regular, granulated sugar. But if you are watching your sugar intake, you could try sweetening this with a sugar alternative like Stevia, or even honey or maple syrup. If you are switching the sweetener, start with a small amount and add gradually, tasting as you go to avoid overly sweetening your drink!
What’s great about this recipe is that the sweetness is totally adjustable. If you like your hot chocolate a bit less sweet, feel free to reduce the sugar to your taste!
Add toppings
I usually serve this hot chocolate just as it is, or maybe with cinnamon sticks to garnish. You could top with mini marshmallows, whipped cream, or a few chocolate shavings if you want to make this drink even more decadent.
How to make Mexican hot chocolate step-by-step
Gather and measure your ingredients
Gather up all of your ingredients and measure out the quantities that you need. Place everything in a pot on the stove over medium heat.
Heat all ingredients
Heat all of the ingredients on the stove, whisking frequently.
You will want to make sure that you evenly distribute the ingredients and keep anything from sticking to the bottom of your pot.
Milk can boil over quickly, so keep your eye on the pot and adjust the heat as necessary!
If you have a molinillo (a traditional kitchen utensil used to froth chocolate), use it to help create a super frothy drink! Place the handle between the palms of your hands and spin the molinillo back and forth to froth the hot chocolate while the ingredients warm up.
Pour, garnish, and serve
Once all of the ingredients are melted and warmed through (about 5 minutes), divide the hot chocolate into 2 mugs. Garnish with your toppings of choice and serve warm!
FAQs
Where does the word chocolate come from?
According to the Larousse Diccionario Enciclopédico de la Gastronomía Mexicana, it is believed that the word chocolate comes from the Náhuatl words xococ (bitter) and atl (water), or xocolatl when you put the words together.
Another possible origin is from the Mayan word chokol, which means hot water.
Is this a traditional Mexican hot chocolate recipe?
This recipe isn’t a true version of the original ceremonial drink used by the Aztecs thousands of years ago. This recipe has been modernized to include other ingredients typically found in Mexican hot chocolate consumed today.
How is traditional Mexican hot chocolate prepared?
According to Mission Chocolate Recipes, the original Mexican hot chocolate contained only cacao and water, and sometimes corn. And the drink was consumed lukewarm, not hot as it is today.
Roasted cacao seeds were shelled and ground on stone metates until the cacao nibs formed a paste. Hot ash was placed under the metates to warm the stone and help the grinding process. This traditional process is still used in some areas throughout Mexico today and helps explain why authentic Mexican hot chocolate can have a gritty texture.
With the arrival of other cultures, Mexican hot chocolate has evolved to include ingredients like almonds, cinnamon, sugar, and milk.
How is chocolate part of Mexican culture?
Chocolate has been part of the Mexican culture for thousands of years. Originally, it was consumed as a ritualistic drink.
Today, hot chocolate is consumed in Mexico as an everyday drink and is especially popular around holidays like Day of the Dead, Christmas, and the Epiphany or Three Kings Day on January 6th.
How is Mexican hot chocolate different from American hot chocolate?
Traditional Mexican hot chocolate is different from your regular American hot chocolate in a couple of key ways.
Mexican hot chocolate was originally made with ground cacao nibs and water. Today, Mexican hot chocolate also includes cinnamon, vanilla, sugar, chile powder, and even ground almonds…flavors not typically found in your American hot chocolate.
American hot chocolate is made from cocoa powder and doesn’t include other flavors like cinnamon, vanilla, or chile powders.
Related recipes
Check out these other delicious cold-weather Mexican recipes!
Did you enjoy this recipe? Please leave a comment and a star-rating!
Inspired by: Isabel Eats Mexican Hot Chocolate Recipe and Downshiftology’s Mexican Hot Chocolate Recipe
Easy Mexican Hot Chocolate (From Scratch)
Ingredients
- 2 cups whole milk Can substitute for any type of milk or water
- 2 tbsp cocoa powder, unsweetened
- ∼1.5 ounces bakers chocolate (45g) I used Hershey's brand, 60% cacao
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp sugar
- Sprinkle of chile powder
Instructions
- Place all ingredients in a small pot and heat over medium heat.2 cups whole milk, 2 tbsp cocoa powder, unsweetened, ∼1.5 ounces bakers chocolate (45g), 1/2 tsp vanilla extract, 1/4 tsp ground cinnamon, 2 tbsp sugar, Sprinkle of chile powder
- Heat whisking frequently until chocolate is melted and ingredients are heated through, about 5 minutes. Serve hot and add any toppings as desired!
The below nutrition label is included as a courtesy. Our terms and conditions explain our nutrition policy.
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