Description

This comforting Mexican Hot Chocolate is a rich and spicy twist on the classic hot cocoa. Made with dark chocolate, cinnamon, and a hint of cayenne pepper, it offers a perfect blend of sweetness and warmth. Ideal for cozy evenings, this recipe yields a luscious, frothy drink topped with optional whipped cream or cinnamon sticks for an authentic touch.

Ingredients

Main Ingredients

2 cups whole milk (or any milk you prefer)
1 cup water
3 ounces dark or semi-sweet chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar (adjust to taste)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne or chili powder (adjust to taste)
1 teaspoon vanilla extract
Pinch of fine sea salt

Optional Toppings

Whipped cream
Cinnamon stick
Shaved chocolate

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Instructions

Heat Milk and Water: In a medium saucepan, combine the milk and water. Warm over medium heat until the mixture is steaming but not boiling, preparing the base for the hot chocolate.
Add Chocolate and Spices: Whisk in the finely chopped dark chocolate, unsweetened cocoa powder, granulated sugar, ground cinnamon, cayenne or chili powder, and a pinch of sea salt. Continue whisking for 2 to 3 minutes until the chocolate melts completely and the mixture becomes smooth.
Incorporate Vanilla: Remove the saucepan from the heat and stir in the vanilla extract to add depth and a subtle sweetness to the drink.
Froth the Hot Chocolate: For an authentic Mexican touch, carefully blend the hot chocolate using an immersion blender or a vented traditional blender for 15 to 20 seconds until it becomes lightly foamy and airy.
Serve and Garnish: Pour the frothy hot chocolate into mugs. Optionally, top with whipped cream, a cinnamon stick, or shaved chocolate to enhance the flavor and presentation. Enjoy it warm.

Notes

Adjust the amount of sugar and cayenne pepper to suit your taste preferences for sweetness and spiciness.
Use a vented blender lid if using a traditional blender to avoid pressure buildup from hot liquids.
This recipe can be made with any milk alternative such as almond, oat, or soy milk for different dietary needs.
For a dairy-free version, substitute whole milk with a plant-based milk and use a dairy-free chocolate.
Blend carefully to avoid splashing hot liquid.