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Hi Bold Bakers!
IN THIS RECIPE: If you have 15 minutes, you’re about to have some Mexican Hot Chocolate — a creamy, chocolate drink that’s heated to perfection with a little kick of spice added for good measure. There’s nothing tricky here — just a classic Mexican Hot Chocolate recipe and all you need is a saucepan and measuring tools to get it to the finish line.
I love hot chocolate. It’s no secret — I sometimes find myself making some during non-winter months, in the afternoon, instead of coffee or tea. I adore it. The taste, the heat, the creaminess, you name it, and that’s why I can’t get enough of it. Sometimes, though, I like to spice it up a bit — literally. This drink is rich, smooth, and full of flavor.
What Is Mexican Hot Chocolate?
Mexican Hot Chocolate is a lot like the hot chocolate you can enjoy anywhere, except it has cayenne pepper and cinnamon pulling double duty to give you a little kick of spice on the finishing notes. Here’s the thing, though… Mexican Hot Chocolate has likely been around for thousands of years! Where it’s from, it’s simply referred to as “chocolate,” — and is cacao-based and spiced. It’s lovely.
What You Need To Make Mexican Hot Chocolate
You need a load of specialized equipment to make this recipe. Just kidding! Here’s what you actually need:
- Saucepan
- Measuring Cups and Spoons
- Spoon for mixing/stirring
How To Make Mexican Hot Chocolate
Usually, this is where I’d tell you about all the hurdles I had to jump to finally land on a recipe that’s tried and true — but I didn’t have to do that with this festive drink recipe. It’s so easy that you’ll nail it the first time. It’s as simple as adding the ingredients to your saucepan and mixing while heating.
Just don’t let it boil and you’ll be just fine!
Tips For Making Mexican Hot Chocolate
- Make a big batch in a slow cooker and allow guests to help themselves.
- Dial back the spice if that is your preference. This recipe is customizable.
- If you like chocolate a little sweeter then use semi-sweet chocolate rather than bittersweet.
- Don’t skimp on the salt and vanilla because just like the pepper they add dimension to this recipe.
- Use whole milk because the more fat in the milk means more flavor.
Make More Drinks!
If you’re in the festive spirit, make some of my other seasonal drink recipes:
Have you seen my two new cookie lists? Check out The Top 10 Classic Christmas Cookies and the Top Holiday Cookies of 2021!
And don’t forget to buy my Bigger Bolder Baking Cookbook — it makes the perfect gift!
Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!
Try These Recipes!
Ingredients
- 3 cups (24floz/720ml) whole milk
- 1 cup (6oz/170g) bittersweet chocolate (finely chopped)
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (plus more for serving)
- 1 teaspoon vanilla extract
- Pinch of salt
- Lightly sweetened whipped cream (for serving)
Instructions
- Bring milk, chocolate, sugar, cinnamon, and cayenne pepper to a simmer in a medium saucepan over medium-low heat, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Don't allow the mixture to boil.
- Remove from the heat and stir in the vanilla extract and salt.
- Divide hot chocolate among mugs. Top with whipped cream and dust with a little extra cayenne pepper.
I skip the cayenne pepper. It’s not really necessary especially if you have gastric upset. Also, Mexican Vanilla is the best! I like La Vencedora. You can purchase it on Amazon or if ever you take a trip to Mexico. I love your videos Gemma!!!