This Mexican Hot Chocolate Recipe is a comforting and indulgent drink, rich with cinnamon, nutmeg, and a hint of cayenne for a little warmth.

Steaming Mexican Hot Chocolate crowned with fluffy whipped cream, marshmallows, and a cinnamon stick for the final touch.
chelsea

author’s note

Cafe Style Mexican Hot Chocolate!

My sister used to work at this cute local cafe known for its soups, salads, sandwiches, French toast, and hot drinks. She couldn’t stop raving about their Mexican Hot Chocolate recipe, so I convinced her to get the recipe. The cafe’s pastry chef kindly shared it, and even a decade later, it’s a winter staple.

I’ve made a few tweaks: more milk, Dutch process cocoa powder (total game changer), and a bit more sugar. Now, no winter hangout feels right without it. Everyone insists it’s the best hot chocolate ever!

signature

What Makes Mexican Hot Chocolate Different?

Mexican Hot Chocolate is special for its mix of cinnamon, nutmeg, and a bit of spice. The spice adds subtle warmth, making it extra cozy in cold weather. I can’t get enough!

Arrangement of ingredients including milk, rich cocoa powder, and additional elements for the Mexican Hot Chocolate recipe.

Ingredients

IngredientTips or swaps
Cocoa powder (Dutch process)Sift to avoid lumps. Natural cocoa works but tastes lighter.
SugarStart with less. Add more at the end to taste.
Cinnamon and nutmegPumpkin pie spice can stand in. Freshly grated nutmeg pops.
SaltJust a small pinch to balance flavors.
Cayenne pepperStart tiny. Add more to taste. Chipotle adds a smoky note to this Mexican hot chocolate recipe
Whole milkFor extra rich, swap 1 cup milk for heavy cream. For dairy free, use oat milk with a splash of coconut cream.
Sugar, cocoa, and seasonings combined and whisked, with milk introduced for slow heating.

How To Make Mexican Hot Chocolate

  1. Mix cocoa, sugar, spices, and a pinch of salt in a pot.
  2. Heat on medium, slowly whisking in milk until smooth and warm (don’t boil).
  3. Flavor with vanilla if desired.
  4. Serve with whipped cream and a cinnamon stick, if you like.
  5. Store Leftovers in the fridge; reheat gently and whisk before serving.

Quick Tip

Fun gift idea! Gift this homemade Mexican Hot Chocolate mix. Stack cocoa, sugar, and spices in a jar or clear bag, wrap with a bright ribbon, and add cinnamon sticks and a mini whisk. Add a note with cocoa instructions!

Warm, inviting Mexican Hot Chocolate prepared for pouring into a cup, promising a cozy, flavorful experience.

Storage

Leftover Mexican Hot Chocolate?

Let the leftover Mexican hot chocolate cool completely, then pour it into a sealed container and refrigerate. It’ll keep for 4–5 days.

When ready to enjoy, warm it up slowly on the stovetop or in the microwave, stirring to mix any cocoa that settled.

What To Serve With Mexican Hot Chocolate:

Finished steaming beverage in a mug, lavishly topped with whipped cream, marshmallows, and a cinnamon stick.
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Mexican Hot Chocolate

By Chelsea Lords
Warm up with a cup of Mexican Hot Chocolate! This cozy drink is rich, indulgent, and spiced with cinnamon, nutmeg, and a touch of cayenne.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 beverages

Equipment

Ingredients

  • 1/4 cup Dutch process cocoa powder like Hershey’s Special Dark, see note 1
  • 1/3 cup granulated sugar add to sweetness preference, up to 1/2 cup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper or to taste
  • 4 cups whole milk
  • 1 teaspoon vanilla extract optional
  • Whipped cream for serving
  • Cinnamon sticks optional, for serving

Instructions 

  • In a medium pot, mix together the cocoa powder, sugar, ground cinnamon, ground nutmeg, salt, and cayenne (see note 2).
  • Place on stovetop, heating to medium. Gradually add a few tablespoons of milk to the mixture, whisking to create a smooth, lump-free paste. Continue adding the rest of the milk gradually. Gently heat the mixture to your preferred drinking temperature, making sure it doesn’t reach a boil.
  • Remove the pot from heat and, if using, stir in the vanilla extract.
  • Serve hot, topped with whipped cream and a cinnamon stick for garnish, if desired. (Cocoa tends to settle over time, so it requires a good whisk before serving again.)

Recipe Notes

Note 1: Dutch-process cocoa powder, treated with an alkalizing agent, is less acidic and bitter, with a richer color and flavor. It’s darker, smoother, and mixes easily in liquids, ideal for this recipe. Hershey’s® “Special Dark” cocoa powder is a great, easily accessible option, or here’s my favorite cocoa powder.
Note 2: Adjust the chili powder or cayenne pepper to your preference for spiciness, and the sugar for sweetness. Remember, the whipped cream (if used) will also add a bit of sweetness.
Nutrition Note: Nutrition information does not include any of the optional toppings.
Storage: Allow the hot chocolate to cool before storing it in an airtight container in the fridge for 4–5 days. Reheat using low heat in a saucepan, microwave, or slow cooker, making sure not to let it boil. Give it a thorough whisk before serving.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 448mg | Fiber: 2g | Sugar: 28g | Vitamin A: 395IU | Calcium: 307mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Tips For Success

  • Keep Stirring: Stir while adding milk to keep it smooth.
  • Gentle Heat: Warm slowly after adding milk, without boiling to avoid burning the milk.
  • Taste and Adjust: Taste before serving; add milk, sugar, or spices a little at a time as needed.
  • For a creamier texture, foam the milk: Use a milk frother or whisk quickly while heating to make your hot chocolate smooth and bubbly.

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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