Authentic Mexican Hot Chocolate with Cinnamon and Chili
A recipe for rich, spiced Mexican hot chocolate featuring cinnamon and a hint of chili for warmth.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups whole milk
- 1 tablet (3.125 oz) Mexican chocolate (like Ibarra or Abuelita), chopped
- 1/4 cup granulated sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- Pinch of cayenne pepper or red chili flakes
- 1/2 teaspoon vanilla extract
Instructions
- Combine the milk, chopped chocolate, sugar, cinnamon, and cayenne pepper in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly until the chocolate is completely melted and the sugar dissolves. Do not let it boil.
- Once hot, remove the saucepan from the heat.
- Add the vanilla extract.
- Use a whisk or a traditional molinillo to froth the chocolate mixture vigorously until a light foam forms on top.
- Pour immediately into mugs and serve hot.
Notes
- For a thicker texture, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold milk before adding it to the saucepan in step 1.
- If you do not have Mexican chocolate, substitute with 1/2 cup unsweetened cocoa powder, 1/4 cup sugar, 1 teaspoon cinnamon, and a pinch of chili.
- Serve with churros for dipping.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 28g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg