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Mexican Hot Chocolate

A rich, velvety beverage made with real Mexican chocolate, cinnamon, and a hint of chili powder, whisked until frothy for an authentic taste of Mexico.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 mugs
Course: Beverage
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups whole milk or milk of choice
  • 4 ounces Mexican chocolate chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder or cayenne pepper
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon honey or sugar optional

Equipment

  • Medium saucepan
  • Whisk or molinillo
  • Measuring cups and spoons
  • Sharp knife
  • Mugs
  • Spoon

Method
 

  1. Pour 4 cups of milk into a medium saucepan and heat over medium heat until steaming, about 3–4 minutes; do not boil.
  2. While the milk heats, chop 4 ounces of Mexican chocolate into small pieces to help it melt quickly.
  3. Add the chopped chocolate to the warm milk, stirring gently with a spoon until it begins to melt, about 1 minute.
  4. Sprinkle in 1 teaspoon ground cinnamon and 1/4 teaspoon chili powder, stirring to combine.
  5. Switch to a whisk or molinillo and whisk vigorously for 1–2 minutes until the mixture is smooth and frothy.
  6. Stir in 1/4 teaspoon vanilla extract and a pinch of salt, whisking for 30 seconds to blend flavors.
  7. Taste and, if desired, whisk in 1 tablespoon honey or sugar for extra sweetness.
  8. Divide the hot chocolate evenly among 4 warmed mugs, spooning the foam on top, and serve immediately.

Notes

For a thicker, foamier texture, whisk again just before serving. Adjust chili powder to suit your spice preference.