Name: Mexican Hot Chocolate Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 cups milk; 1 teaspoon vanilla; 1/4 cup cocoa powder; 1/3 cup sugar; 1 teaspoon cinnamon; 1/8 teaspoon chili powder; dash of salt; pinch cayenne pepper, optional; 1/2 cup milk chocolate chips

Jump to Recipe· 4.4 from 34 reviews

If you’re anything like me, there’s nothing quite like cozying up with a steaming cup of rich, spicy goodness on a chilly evening. That’s why I’m so excited to share this Mexican Hot Chocolate Recipe with you — it’s not your average hot cocoa. It’s layers of warm cinnamon, a hint of chili kick, and creamy melted chocolate, all blended into one decadent drink that feels like a big, comfy hug in a mug. Trust me, once you try this, regular hot chocolate won’t stand a chance!

Why You’ll Love This Recipe

Authentic Flavor Boost: The blend of cinnamon and chili powder adds a surprising depth that perfectly balances the sweetness.
Quick & Easy: You can whip this up in just 10 minutes, perfect for those evenings when you want something cozy fast.
Customizable Heat: Adjust the cayenne pepper and chili to your spice tolerance for a truly personalized mug.
Perfect Gathering Drink: Serves 4, making it an ideal warm-up for your next casual get-together.

Mexican Hot Chocolate, authentic Mexican hot chocolate, spicy hot chocolate recipe, easy Mexican hot chocolate, rich cinnamon hot chocolate - A close-up view of a ladle filled with smooth, light brown liquid chocolate mixture held above a white pot containing the same liquid. The mixture has a creamy texture with tiny bubbles and slight froth on top. The edge of the pot shows splashes of the chocolate mixture, and the background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mexican Hot Chocolate Recipe plays a role in building that signature bold, smooth flavor. I’ve learned that using quality cocoa powder and real cinnamon really makes all the difference, so don’t skimp there!

Mexican Hot Chocolate, authentic Mexican hot chocolate, spicy hot chocolate recipe, easy Mexican hot chocolate, rich cinnamon hot chocolate - Flat lay of a small mound of rich cocoa powder, a small white bowl filled with smooth granulated sugar, a white ceramic bowl holding bright reddish-brown cinnamon powder, whole vanilla beans arranged neatly, a tiny heap of vibrant red chili powder, a small pile of glossy milk chocolate chips, a small white bowl containing creamy fresh milk, and a delicate pinch of bright red cayenne pepper, all arranged symmetrically around a dash of coarse salt crystals on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Full-fat milk makes the drink creamy and rich, but you can use any milk you prefer.
Cocoa Powder: Unsweetened cocoa adds intense chocolate flavor without extra sweetness.
Sugar: Granulated sugar balances the bitterness of cocoa and spices.
Cinnamon: Brings warmth and depth, a must-have for that Mexican hot chocolate signature taste.
Vanilla: Enhances the chocolate and spices, adding a subtle sweet fragrance.
Chili Powder: Adds a mild, smoky kick that wakes up your taste buds.
Milk Chocolate Chips: Melt into the milk to create a silky, luscious texture.
Salt: Just a dash to brighten all the flavors.
Cayenne Pepper (Optional): For those who want to turn up the heat for a spicy finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love tweaking this Mexican Hot Chocolate Recipe depending on my mood or the season. Sometimes I add a splash of espresso for a mocha twist, or swap out milk chocolate chips for dark chocolate when I want something less sweet.

Spicy Variation: Adding more cayenne pepper gives the drink a fiery kick — perfect if you love heat!
Vegan Version: Use almond or oat milk and dairy-free chocolate chips to keep it plant-based and just as indulgent.
Extra Creamy: Stir in a dollop of whipped cream or coconut cream on top for richness that feels extra special.
Flavor Boosters: A pinch of nutmeg or a few drops of orange zest bring a unique twist I often enjoy during the holidays.

Step-by-Step: How I Make Mexican Hot Chocolate Recipe

Step 1: Combine and whisk the base ingredients

Start by pouring the milk into a medium saucepan over medium-high heat. Add the cocoa powder, sugar, cinnamon, chili powder, and milk chocolate chips right in. Whisk everything together before it gets hot to prevent lumps and ensure an even blend. I find whisking early on is key to silky smooth texture without any gritty cocoa bits.

Step 2: Heat carefully and melt the chocolate

Keep whisking as the mixture gently heats — this helps the chocolate chips melt evenly and avoids scorching the milk. You’ll want to heat it for about 5 minutes, or until it’s steaming hot and looks thickened a bit. Just watch the temperature; don’t let it boil, or the milk might curdle or form a skin on top.

Step 3: Add vanilla and serve

Once it’s hot and luscious, take the saucepan off the heat and whisk in the vanilla extract. This little step amps up the flavor beautifully. Pour into your favorite mugs, add any toppings you love, and dig in while it’s still warm!

Pro Tips for Making Mexican Hot Chocolate Recipe

Whisk Like a Pro: Constant whisking prevents clumps and helps melt the chocolate chips smoothly throughout the milk.
Low and Slow Heat: Patience is key — heating too fast can burn the milk, so keep your eye on the stovetop and adjust heat accordingly.
Taste As You Go: I always test the spice levels and sweetness halfway through, so you can tweak chili and sugar before it’s too late.
Fresh Spices Matter: Using fresh cinnamon and good-quality chili powder makes a notable difference in flavor—avoid old or stale spices.

How to Serve Mexican Hot Chocolate Recipe

Mexican Hot Chocolate, authentic Mexican hot chocolate, spicy hot chocolate recipe, easy Mexican hot chocolate, rich cinnamon hot chocolate - The image shows two round clay mugs filled with dark brown hot chocolate. Each mug has a dollop of white whipped cream on top, sprinkled with light brown cinnamon powder. Two long cinnamon sticks are placed upright inside the mug in the front, leaning against the whipped cream. The mugs have white painted lines on the outside. The mugs are placed on a white marbled surface with some scattered cinnamon sticks and cinnamon powder around them. The shot is close up, focusing on the mug in the front, with soft natural light highlighting the textures. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of topping my Mexican hot chocolate with whipped cream and a sprinkle of cinnamon or cocoa powder. Sometimes I add mini marshmallows or a cinnamon stick for stirring — it makes the experience feel a little festive and extra cozy, especially on cold nights.

Side Dishes

Pairing this rich drink with warm churros or cinnamon-sugar-dusted biscotti makes for an unforgettable treat. I’ve also served it alongside fresh baked Mexican sweet bread (conchas) to make an indulgent snack break that friends still rave about.

Creative Ways to Present

For holiday gatherings, I like to serve this in clear mugs to show off those swirls of chocolate and spices, topped with peppermint sticks or even a dash of edible gold glitter for a fun, festive vibe. It also looks incredible with a little chili powder dusted rim on the mugs for that extra WOW factor.

Make Ahead and Storage

Storing Leftovers

I store leftover Mexican hot chocolate in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy again, just give it a good whisk before reheating to bring back that creamy texture.

Freezing

While I don’t usually freeze this drink because it’s best fresh, you can freeze it in portions. Just be aware that dairy might separate slightly once thawed, so give it a good stir or re-whisk after reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring often. Avoid microwaving directly to prevent scorching — this way, you keep that velvety smooth texture just like freshly made.

FAQs

Can I use water instead of milk for this Mexican Hot Chocolate Recipe?

You can use water, but milk makes the drink much creamier and richer. If you’re dairy-free, try almond or oat milk for a delicious alternative that still tastes great.
How spicy is the chili powder in this recipe?

The chili powder adds a gentle warmth rather than intense heat. You can adjust the amount or skip the cayenne pepper altogether if you prefer a milder drink.
Can I make this Mexican hot chocolate ahead of time?

Absolutely! You can prepare it in advance and store it in the fridge for up to two days. Just reheat gently, whisk to combine, and enjoy!
What toppings go best with Mexican hot chocolate?

Whipped cream, marshmallows, a sprinkle of cinnamon, or a cinnamon stick for stirring are classic favorites. Feel free to get creative with chocolate shavings or even a pinch of chili powder on top!

Final Thoughts

This Mexican Hot Chocolate Recipe has a special place in my heart — it’s that cozy, comforting treat that feels both familiar and exciting at the same time. Whether you’re warming up after a crisp winter walk or just craving a little sweet and spicy indulgence, it hits all the right notes. I hope you give it a try and make it your own — it’s a joy to share and even better to sip slowly, savoring every rich, spicy sip together.