This Mexican hot chocolate recipe brings together deep, rich chocolate and warm spices for a drink that feels both comforting and indulgent. It’s thick, flavorful, and sweet without ever tipping into heavy or overly sugary. Inspired by Aztec-era cacao traditions and shaped by generations of Mexican cooking, this style of hot chocolate is cherished for its bold flavor and gently warming spices.
A Note From Kristen
I love settling in with a good cup of hot chocolate on a cold evening, especially after a long day of work. This Mexican hot chocolate takes that simple comfort and makes it even better. The mix of chocolate, cinnamon, and a touch of chile powder creates such a deep, cozy flavor, and every time I make it I feel like I’m treating myself to something truly special. I hope you feel the same!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
- Whole Milk: Gives the hot chocolate its creaminess and a rich, velvety mouthfeel. You can also use plant-based milk, such as almond milk, if preferred. You can also omit it and use all water for this recipe if needed (this is actually the more traditional method!).
- Water: Helps thin the chocolate drink so it won’t end up too dense or heavy.
- Mexican Chocolate (Ibarra or Abuelita): The heart of the recipe. Once melted, this chocolate gives the drink its signature flavor, taste, and aroma.
- Unsweetened Cocoa or Cacao Powder: Deepens the chocolate flavor, keeping the sweetness from being too overpowering.
- Raw Sugar or Brown sugar: For additional sweetness and richness.
- Ground Cinnamon: Gives the drink warm, spiced notes and a cozy aroma.
- Ground Ancho Chile Powder: Infuses the hot chocolate with gentle heat and smoky undertones. Trust me, it’s super good and really adds a depth of flavor here.
- Salt: Enhances and balances the natural flavors of the drink.
How to Make Mexican Hot Chocolate
01
MIX
Stir the water, milk, and chopped Mexican chocolate together in a saucepan and warm over medium heat.
02
STIR
Warm the mixture, stirring the whole time, until the chocolate is fully melted.
03
ADD
Whisk in the cocoa powder, optional sugar, cinnamon, ancho chile powder, and salt until the mixture is smooth.
04
WHISK
Use a whisk or molinillo to briskly froth the mixture for about 30 seconds.
05
SERVE
Pour into mugs and serve hot, adding a light sprinkle of cinnamon on top if you like. Enjoy!
Serving Ideas
- Serve alongside your favorite pastries.
- Serve with pan dulce, churros, or other sweet breads.
- To make this hot chocolate extra indulgent, you can top it with a dollop of whipped cream, orange zest, toasted marshmallows, crushed peppermint candy, cacao nibs, shaved white chocolate, a sprinkle of cayenne, toasted coconut flakes, edible gold dust or dulce de leche.
Kristen’s Top Tips
- Chop the Mexican chocolate tablets before using so they’ll melt more evenly. This prevents them from scorching and possibly turning bitter or grainy.
- Don’t forget to froth the top! Foam is traditional in Mexican hot chocolate and gives the drink its signature charm. A wire whisk works beautifully for this step.
- Adjust the spice levels to suit your preference. While ancho is quite mild, if you are sensitive to heat, you may want to reduce to 1/8 teaspoon instead.
Mexican Hot Chocolate Recipe
This Mexican hot chocolate is full of deep, warm flavor and makes an inviting treat whenever you need a little comfort.
Author: Kristen Wood
Servings: 2 servings
Prep Time: 5minutes minutes Cook Time: 5minutes minutes Total Time: 10minutes minutes
Course: Beverages Cuisine: Mexican Diet: Gluten Free, Vegetarian
Ingredients
- 2 cups whole milk or plant-based milk
- 1 cup water
- 3 ounces Mexican chocolate Ibarra or Abuelita, chopped; approx. 1 disc
- 1 tablespoon unsweetened cocoa or cacao powder
- 1 tablespoon raw sugar or brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ancho chile powder
- 1/8 teaspoon salt
Instructions
- Combine the water, milk, and chopped Mexican chocolate in a saucepan over medium heat.
- Heat, stirring constantly until the chocolate melts completely.
- Whisk in the cocoa powder, sugar if using, cinnamon, ancho chile powder, and salt until smooth.
- Use a whisk or molinillo to vigorously froth the mixture for 30 seconds.
- Pour into mugs and serve hot, optionally dusting the top with a little extra cinnamon or a dollop of whipped heavy cream.
- Enjoy!
Notes
Storage and Reheating
Keep any leftovers in an airtight container or jar, and store in the refrigerator for up to 3 days. You can also freeze it and enjoy it as a cool drink later if preferred!
However, if you like it hot (like I do), warm it in a medium saucepan on the stovetop over low heat. Whisk continuously until hot, but not boiling. You can also microwave the drink in short bursts, stirring between each burst to prevent hot spots from forming on top.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 256mg | Potassium: 536mg | Fiber: 4g | Sugar: 40g | Vitamin A: 471IU | Vitamin C: 0.02mg | Calcium: 324mg | Iron: 2mg
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Previously Published on moonandspoonandyum
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