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–+ servings
Benjamin

Quick Mexican Hot Chocolate: Rich, Spicy, and Cozy Recipe

Warm up your chilly evenings with Mexican Hot Chocolate, a creamy, rich, and slightly spicy twist on a classic favorite. This indulgent drink blends smooth milk chocolate with the warmth of cinnamon and the subtle heat of chili powder and cayenne pepper. It’s the perfect combination of sweet and spicy, guaranteed to bring comfort and joy with every sip. Whether you’re cozying up by the fire or looking for a unique holiday treat, this drink will quickly become a family favorite!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Beverage
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 cups milk whole milk recommended, but you can use almond, oat, or soy milk for dairy-free
  • ¼ cup cocoa powder
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon chili powder
  • ½ cup milk chocolate chips
  • Dash of salt
  • 1 teaspoon vanilla extract
  • Pinch of cayenne pepper optional, for extra heat

Method
 

  1. Combine Ingredients: In a medium saucepan over medium-high heat, combine the milk, cocoa powder, sugar, cinnamon, chili powder, and milk chocolate chips.
  2. Whisk While Heating: Whisk continuously as the mixture heats to prevent clumping and to ensure the chocolate chips melt evenly. Heat for about 5 minutes or until the mixture is hot but not boiling.
  3. Add Vanilla: Remove the saucepan from heat and whisk in the vanilla extract. Taste and adjust the sweetness or spice level as desired.
  4. Serve: Pour the hot chocolate into mugs and serve immediately.
  5. Garnish: Top with whipped cream, marshmallows, or a sprinkle of cinnamon for a festive touch. Add a pinch of cayenne pepper if you want an extra kick.

Notes

  • Adjusting the Spice: If you’re sensitive to spice, start with a small amount of chili powder and omit the cayenne pepper. Add more chili powder to taste if desired.
  • Dairy-Free Option: Use almond, oat, or coconut milk instead of regular milk. Substitute vegan chocolate chips for the milk chocolate chips.
  • Storage: Store leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, whisking to restore its smooth consistency.
  • Customizations: For a darker, richer flavor, substitute dark chocolate chips for the milk chocolate chips.

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