Traditional Mexican Hot Chocolate Recipe with a Spicy Twist
A rich and frothy Mexican hot chocolate made with cocoa, chocolate chips, cinnamon, and a hint of spice. Perfect for cozy nights, holidays, or whenever you crave a warm, comforting drink.
Equipment
- Small saucepan
- Wooden spoon or heat‑resistant spatula
- Measuring cups and spoons
- Whisk (or a traditional molinillo if you have one)
- Heatproof mugs
- Blender (optional, for extra froth)
Ingredients
- 2 cups whole milk (480 ml)
- ¼ cup semi‑sweet chocolate chips (40 g)
- 3 tbsp unsweetened cocoa powder (18 g)
- ½ tsp ground cinnamon
- ¼ tsp paprika or chili powder
- 2 tsp brown sugar (10 g)
- 2 tsp condensed milk (10 ml)
- ½ tsp vanilla extract
- Pinch of salt
- Whipped cream, for topping
Instructions
- Build the base: Heat full‑fat milk in a small saucepan over low heat. Stir in chocolate chips and cocoa powder until smooth and thick. (You can use reduced‑fat or plant‑based milk if preferred.)
- Add the spice: Mix in cinnamon and paprika for gentle heat. For a bolder kick, add a pinch of cayenne pepper.
- Sweeten to taste: Stir in brown sugar for mild sweetness. Swap with honey, panela, or your favorite sweetener if you prefer.
- Blend the flavors: Let the mixture warm through, whisking or frothing until creamy and slightly foamy.
- Serve and enjoy: Pour into mugs and top with whipped cream, a cinnamon stick, or a dusting of cocoa. Best enjoyed hot on chilly days.
