Name: Authentic Mexican Hot Chocolate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups milk; 2 tablespoons cocoa powder; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon chili powder; 1/2 teaspoon vanilla extract; Pinch of salt

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I make hot drinks most evenings when it is cool outside. A warm cup helps me close the day after dinner. I learned to make Authentic Mexican Hot Chocolate from a neighbor. The recipe is simple and fits my routine. I can make it in ten minutes and it tastes rich but not heavy.

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I keep the ingredients on the shelf. I heat two cups in a small pan and whisk until smooth. I use it on busy weeknights and on slow weekend mornings. I share the drink with friends and kids. It warms the room and gives a steady, calm snack.

This drink is a warm chocolate drink with spices. It has a smooth cocoa taste with a touch of cinnamon and a light chile bite. People often make it at breakfast, for an afternoon break, or on quiet evenings. It can be a simple family drink or a small party treat. If you want a slower, richer method, try the crockpot hot chocolate for a hands-off approach.

Why make this recipe

This recipe saves time and gives good flavor. It uses common pantry items and takes about ten minutes. You can change the spice level to suit kids or adults. It heats fast and cleans up fast. You can double it for guests or make single mugs for one person. This version lets you control sugar and spice. It fits weeknights and quiet mornings, and it works well when you want a warm, simple drink without a lot of fuss.

How to make this recipe

You mix the dry items with milk and warm them slowly. The whisk blends the cocoa so there are no lumps. You heat until the mixture is hot and just at a simmer. Then you take it off the heat and pour. Expect a smooth, slightly thick drink with a warm spice note. The process moves fast, so watch the pan and stir often to keep the texture even and to keep the spices from settling on the bottom.

Ingredients

2 cups milk, 2 tablespoons cocoa powder, 2 tablespoons sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon chili powder, 1/2 teaspoon vanilla extract, Pinch of salt

Milk gives the drink body and a creamy feel. Cocoa adds deep chocolate taste. Sugar balances the bitter cocoa. Cinnamon brings warm spice and aroma. A little chili powder gives a mild heat and a classic touch. Vanilla rounds the flavor and the salt lifts the notes. If you want a snack or pairing, try it with fudgy brownie hot chocolate cookies for a sweet match.

Directions

In a saucepan, combine the milk, cocoa powder, sugar, ground cinnamon, chili powder, vanilla extract, and a pinch of salt.
Whisk the mixture over medium heat until it is well blended and heated through.
Continue to stir until it begins to simmer, being careful not to let it boil.
Remove from heat and pour into mugs.
Serve warm and enjoy your soul-soothing Mexican hot chocolate!

Note: Whisk well so the cocoa mixes and no clumps form. Heat slowly to avoid scalding the milk. A simmer lets flavors meld; do not let it boil or the milk may scorch. Let it sit a minute before drinking so the spice spreads through the cup.

How to serve this recipe

Serve in warm mugs. Add a small dollop of whipped cream or a dusting of cinnamon on top. A few toasted marshmallows also work if you like extra sweetness. You can serve it with cookies or simple toast. For a weekend brunch, pair it with muffins like peppermint hot chocolate muffins or plain scones. Keep cups hot by warming them with hot water first, then pouring the drink in.

How to store this recipe

Let any leftover cool to room temperature. Store in a covered container in the fridge for up to 3 days. Reheat gently on the stove and whisk as it warms. For longer storage, freeze in a tight container for up to 1 month. Thaw overnight in the fridge before reheating. Shake or whisk after warming to restore texture. Do not refreeze after thawing. Use a glass or plastic container that seals well to keep the flavors fresh.

Tips to make this recipe

Use good cocoa powder for better flavor. If you want creaminess, use half-and-half or add a splash of cream. Taste before serving and add more sugar or cinnamon if needed. If the drink separates after cooling, reheat and whisk until smooth. To cut heat, use less chili powder and add a pinch at a time. Warm the milk slowly and stir so it does not burn on the pan. This simple approach gives a steady result each time.

Variation

Make it richer by using chocolate chips instead of cocoa powder. Heat the milk and melt in chopped semi-sweet chocolate, then add spices. Use almond or oat milk for a dairy-free version; the texture will be a bit lighter. Add orange zest for a citrus note. Use cocoa and a touch of instant coffee for a deeper taste. These swaps keep the core drink but change body and flavor so you can match what you have and what people prefer.

FAQs

Q: Can I use non-dairy milk?

A: Yes. Use almond or oat milk. The drink will be lighter.

Q: How spicy should the chili be?

A: Start with a small pinch. Add more to taste.

Q: Can I make it ahead?

A: Yes. Chill and reheat gently. Whisk before serving.

Q: Is it safe for kids?

A: Yes, if you cut the chili powder down or skip it.

Q: Can I sweeten with honey?

A: Yes. Warm and taste while you add it.

Conclusion

This recipe gives a quick, warm drink you can make any night. It is easy, flexible, and good for small groups or one mug. Try the linked recipe notes for more ideas and a video to learn a few extra tricks: Mexican Hot Chocolate – Isabel Eats {Easy Mexican Recipes} and Mexican Hot Chocolate, and yes with a Chili (VIDEO) – Innichka Chef. Keep the ingredients on hand and make this drink part of a simple nightly routine.