Spicy Mexican Hot Chocolate
Quick and easy spicy Mexican hot chocolate recipe, homemade from scratch with simple ingredients. This hot cocoa is rich, creamy with a kick from cinnamon, cayenne pepper, chili powder.
This is not an authentic Mexican version but is actually inspired by a drink I had at a coffee shop once and I fell in love instantly! It’s such a wonderful treat on a cold day. Now that Fall is in the crisp air, it’s nice to cozy up near the fireplace with this beverage or any of these other classic ones: Easy White Hot Chocolate and Best Crockpot Hot Chocolate. You can also serve alongside these Mexican Hot Chocolate Cookies, which are incredibly delicious. If you want to try another Mexican inspired drink, check out Fresas Con Crema-a fresh twist on strawberries and cream. Yum!
How to make easy Mexican hot chocolate recipe from scratch?
- Combine ingredients– This includes milk, cocoa powder, bittersweet chocolate, condensed milk, vanilla extract, cinnamon powder, nutmeg powder, chili powder, cayenne powder.
- Whisk while heating- Until smooth.
- Bring to a boil– And then simmer.
- Pour– Into mugs.
What is the difference between Mexican hot chocolate and regular hot chocolate?
The biggest difference comes with the spices. The Mexican version has cayenne pepper, cinnamon and chili powder added, which you definitely don’t find in regular hot cocoa.
Hot cocoa toppings
- Dash of cinnamon
- Chocolate shavings
- Mini marshmallows
- Whipped Cream
- Dulce De Leche
- Swirl of Marshmallow Frosting
- Homemade Caramel Sauce
- Chocolate chips
- Chopped nuts
- Crushed peppermint or candy canes from the holiday season
Variations for spicy hot cocoa
Change the spices- You can omit certain spices or add in some of your own such as allspice, pumpkin pie spice, black pepper, or even Kashmiri chili powder. Have fun with it!
Switch up extracts- For example, instead of vanilla you might use maple, almond, or even mint or peppermint extract.
Make it vegan- By using coconut milk or another milk substitute, such as almond, soy, or oat milk. It won’t be as creamy, but vegan hot cocoa is better than no hot cocoa at all!
Frozen version– Simply let the mixture cool in the fridge. Add it to the blender with some ice, and enjoy.
Hot chocolate bar- Lay out the many different topping options listed above along with the other suggested spices and extracts to make your next party extra sweet!
Use another kind of chocolate– Such as semisweet or milk or dark chocolate.
Tips and techniques for Mexican chocolate milk
Don’t overheat- Because you can scorch the milk and then your drink will smell and taste burnt with burnt brown bits. There is no way to fix this.
Adjust spices– You may want to add less cayenne pepper or chili powder for less spice or add in more if you really like it hot. If you accidentally add in too much spice, simply add in more milk.
Use sweetened condensed milk- Don’t use evaporated milk! Many people get these two mixed up, but your drink won’t be quite as sweet and tasty without the right choice.
Wait to add sugar- Because it might be sweet enough for you already. Do a taste test and then gradually add granulated sugar until it fits your liking.
Use whole milk- To make a drink that’s more rich and creamy.
Use a non-stick pan- Because you are less likely to scorch the milk or have anything stick to the pan this way. It also makes for easier clean-up.
Be sure to boil mixture- The key to a good simmer is to bring the mixture just to boiling, then turn the heat down to let it slowly, calmly bubble. You don’t want it boiling for long or else it will burn. The simmering also mixes all the flavors in and gets it to a nice consistency.
Use full whole and full fat condensed milk– Because this creates the richest flavor.
Refrigerate- In a sealed container in the fridge for up to two days.
Reheat- In microwave.
Freezer- This is not recommended because milk can separate upon thawing.
More Warm Winter Beverages
- Homemade Apple Cider (Slow Cooker)
- Tumeric Latte (Golden Milk Latte)
- Chai Tea
- Eggnog Latte
- Gingerbread Latte
- Peppermint White Chocolate Mocha
- Homemade Caramel Latte
- Matcha Latte (Green Tea Latte)
Spicy Mexican Hot Chocolate
- 4 cups Milk, Whole
- 2 tbsp Cocoa powder
- 4 oz. Bittersweet chocolate, Roughly chopped, Can use semisweet chocolate instead
- 1/2 cup Condensed milk
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon powder
- 1/8 tsp Nutmeg powder
- 1/8 tsp Chili powder
- 1/8 tsp Cayenne pepper
- 2 tbsp Granulated sugar, Optional, Don't add this until you have tried and tasted at the very end
- In a large nonstick saucepan, add milk, cocoa powder, bittersweet chocolate, condensed milk, vanilla extract, cinnamon powder, nutmeg powder, chili powder, cayenne powder.
- Cook over medium heat, while whisking everything together until smooth and creamy.
- Bring to a boil.
- Then, reduce heat and simmer for about 3 minutes.
- Pour into mugs and enjoy.
- Read all my tips above.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave.