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
- Use a sifter or fine mesh sieve to remove lumps from cocoa powder.
- Whisk together the cocoa powder, sugar, cinnamon, chili powder or cayenne, & sea salt.
- Store in a quart jar just like the original mix.
- 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
equipment (affiliate links
Ingredients
- 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 cinnamon⅛ tsp ground chili powder⅛ 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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