The Perfect Mexican Hot Chocolate

If your taste buds are a little more grown-up than my kids’ (ha!), this Mexican hot chocolate — warm, cinnamon-kissed, with just the right tingle of chili — is pure magic in a mug.

Yes, hot chocolate was born in Mexico (the Mayans were drinking it 2,500 years ago!), and the classic combination of chocolate + cinnamon + chile is still one of the best things on earth when the weather turns cold.

My younger children will forever choose Ellie’s dairy-free mix, but the adults in the house fight over this spicy version every single time.

Big-Batch Mexican Hot Chocolate Mix (Makes ~5 cups of mix)

The proportions below yield about 5 cups of dry mix. Great for when you want to gift it or have it on the shelf all winter!

• 1¾ cups (350 g) granulated sugar
• 2 heaping cups (210–220 g) Dutch-process cocoa powder
• 2 tablespoons ground cinnamon (Cassia or Ceylon — both great)
• 2–3 teaspoons mild chili powder (Ancho or New Mexico is perfect)
• OR ¾–1 teaspoon cayenne if you like it spicy
• 1½ teaspoons fine sea salt

1. Use a sifter or fine mesh sieve to remove lumps from cocoa powder.
2. Whisk together the cocoa powder, sugar, cinnamon, chili powder or cayenne, & sea salt.
3. Store in a quart jar just like the original mix.
4. To serve: 3–4 tablespoons mix + 8–10 oz hot milk.

Love the Abuelita Mexican Hot Chocolate?

They’re nostalgic and delicious — just dissolve one wedge in hot milk. But this homemade mix is richer, spicier, less waxy, and you control the heat level. Win-win!

Other Favorite Hot Chocolates to Try

If you’re as obsessed with hot chocolate as we are, don’t miss:

• Ellie’s Dairy-Free Hot Chocolate Mix (the kid favorite)
• Creamy Peppermint Hot Chocolate Mix

Which camp are you in — sweet and mild, or spicy and soul-warming? Let me know in the comments!

Happy sipping!

Homemade Mexican Hot Chocolate

Print Recipe

Warm, cinnamon-spiced Mexican hot chocolate with just the right tingle of chili – make it in 30 seconds using a standard hot chocolate mix or our homemade mix. Rich, cozy, and a million times better than store-bought!

5 from 1 vote

Prep Time:5 minutes mins

Total Time:5 minutes mins

Servings: 1 person

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

• mixing bowl
• Measuring cups
• Measuring spoons
• sifter or
• fine mesh sieve
• Whisk

Ingredients

1x2x3x

• 1 c. (244 g) milk
• 3 tbsp (45 g) homemade hot chocolate mix, heaping or 1½ tbsp granulated sugar, 1½ tbsp dutch-processed cocoa powder, & ⅛ tsp salt
• ⅛ tsp ground cinnamon
• ⅛ tsp ground chili powder OR
• ⅛ tsp ground cayenne, scant
• splash of vanilla extract or whipped cream optional

Instructions

• Warm the milk in a small saucepan over medium heat or microwave until steaming (don’t boil).
  1 c. (244 g) milk
• Whisk in everything else until completely smooth.
  ⅛ tsp ground cinnamon

  ⅛ tsp ground chili powder

  ⅛ tsp ground cayenne, scant
• Taste — add an extra sprinkle of cinnamon or chili if you’re feeling bold.
• Top however you like and enjoy immediately.
  splash of vanilla extract or whipped cream

Notes

• Use Dutch-process cocoa for the deepest, smoothest chocolate flavor (natural cocoa works but will be lighter and slightly sharper).
• Chili powder amount is mild and kid-friendly; start with a tiny pinch of cayenne if you want real heat.
• Make-ahead tip: Triple the big-batch mix and store in a quart jar for instant Mexican hot chocolate all winter.

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