Homemade Mexican Hot Chocolate
Print RecipeWarm, 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!
Servings: 1 person
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).
- Whisk in everything else until completely smooth.
- Taste — add an extra sprinkle of cinnamon or chili if you’re feeling bold.
- Top however you like and enjoy immediately.
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.
Serving: 11 | Calories: 324kcal | Carbohydrates: 45g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 477mg | Potassium: 366mg | Fiber: 2g | Sugar: 38g | Vitamin A: 567IU | Vitamin C: 0.2mg | Calcium: 340mg | Iron: 1mg
