Spiced with cinnamon, this classic Mexican hot chocolate is so creamy and rich, it takes cozy fall days to the next level! Add a cinnamon stick and some mini marshmallows for an even more decadent treat.
Cinnamon Hot Chocolate
Enjoy your hot chocolate this chilly season, Mexican style! Flavored with dark and semi-sweet chocolate and a little kick of cinnamon spice, this Mexican hot chocolate recipe makes for the perfect cozy holiday beverage.
Unlike American hot chocolate, Mexican hot cocoa is made with real melted chocolate, milk, and heavy cream. It makes for a thicker, creamier, richer taste that is all the more indulgent!
Why You’ll Love this Mexican Hot Chocolate Recipe:
- Quick & Easy: This Mexican hot chocolate takes under 20 minutes to prepare, making it an ideal treat to enjoy even in a hurry!
- Natural Flavor: This hot chocolate drink has no premade cocoa mix. All the wonderful flavors come from their natural source!
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How to Make Mexican Hot Chocolate
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk 1 tsp. milk and ground cinnamon in a small bowl. Add it and the other ingredients (besides the chocolate) to a large pot or Dutch oven. Stir to combine.
- Heat the mixture over medium heat until almost boiling.
- In the meantime, boil 3 inches of water in a saucepan. Place a heat-safe glass bowl on top and add the chocolate to the bowl, stirring continuously until melted.
- Turn the heat off and pour in 3-4 ladles of the milk mixture, whisking until the chocolate is runny.
- Pour the chocolate into the large pot. Whisk and cook according to the instructions below (in the recipe card).
- Serve immediately with a dash of cinnamon and a cinnamon stick for garnish if desired. Enjoy!
Mexican hot chocolate is a rich, thick hot chocolate made with real chocolate, full-fat milk and cream, and spiced with cinnamon!
Often, when we refer to hot chocolate in the U.S., we really mean hot cocoa: packets of sweetened cocoa powder that get mixed into milk to create the chocolate drink we all know and love. Mexican hot chocolate is made by melting real chocolate with milk and heavy cream to produce a richer, thicker, more indulgent hot chocolate. It’s also cooked with cinnamon to produce a spiced (but not spicy) flavor! It’s not as sweet as American hot chocolate, so it pairs great with a sweet treat!
Your favorite brand of chocolate is probably best here, although I don’t recommend using milk chocolate, as it is too sweet! For the richest taste, use a combination of dark and semisweet chocolate! I used Baker’s brand, but Ghirardelli is also great!
You sure can! Add all of the ingredients to a crockpot and cook on low for 2 hours, or until the chocolate has melted and the mixture is heated through.
The best way to make this boozy is to add a shot of rum, vanilla vodka, or your favorite boozy liqueur (Kahlua, Godiva, Bailey’s, etc.) to individual cups. That way, everyone can decide how much or how little they want! You could also add about 1½ cups of alcohol to the hot chocolate at the end of cooking if you want to spike the whole batch.
The Best Toppings For Mexican Hot Chocolate
While it’s easy to enjoy your Mexican hot chocolate on its own, adding a topping or two adds a lot of extra flavor! Here are some topping ideas that taste fantastic with this hot cocoa.
- Marshmallows (duh!)
- Whipped cream
- Cajeta (Mexican caramel)
- A pinch of cayenne pepper
- A hint of chili pepper
- Chocolate shavings
- Sea salt
- Marranito (Mexican gingerbread pigs)
- Dulce de leche
Make Ahead Instructions
You can make this Mexican hot chocolate up to 1 day in advance of when you plan to serve it. Store it in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover Mexican hot chocolate in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium heat until warmed through.
Freezing Instructions
Freeze Mexican hot chocolate individually portioned into the wells of an ice cube tray for the best results. Add a handful of ice cubes to a blender with some milk for frozen hot chocolate!
Substitutions
- In place of the cinnamon, try using pie spice!
- You can use a lower-fat milk, but the hot chocolate will not be as rich.
- You can use half-and-half in place of the cream, but the hot chocolate will not be as rich.
- Feel free to steep in other whole spices, such as star anise, cloves, or nutmeg for a different flavor!
- You can use any chocolate you have on hand, though I don’t recommend using milk chocolate since it won’t be as rich and will be too sweet.
- For spicy hot chocolate, add a pinch or two or cayenne pepper!
- Feel free to add a shot of alcohol to individual cups, or add 1½ cups of vodka or rum to the whole batch!
Serving Suggestions
I love Mexican hot chocolate all by itself, but it pairs well with lots of classic hot chocolate toppings, such as:
- A sprinkling of marshmallows
- A dollop of whipped cream
- Chocolate shavings
- A dusting of cinnamon
- A pinch of sea salt or cayenne pepper
- A drizzle of dulce de leche
- A side of churros
Tips for the Best Mexican Hot Chocolate
- Use good quality chocolate, such as Baker’s or Ghirardelli!
- Make sure to mix the ground cinnamon with a bit of milk before adding it to the whole pot; this will prevent it from clumping!
- If you don’t want to use a double-boiler, you can microwave the chopped chocolate in 30-second increments, stirring frequently, until it has melted.
Get warm and cozy this holiday season with this Mexican hot chocolate! You’ll love the rich creaminess and cinnamon spice this recipe offers.
Let us know how you liked it in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mexican Hot Chocolate
Ingredients
- 4 cups whole milk 908 grams, divided
- ½ teaspoon ground cinnamon
- 2 cups heavy cream 454 grams
- ¼ cup granulated sugar 50 grams
- 3-4 whole cinnamon sticks
- 8 ounces dark chocolate 227 grams, chopped (2 (4-ounce) bars), Baker's brand recommended
- 8 ounces semisweet chocolate 227 grams, chopped (2 (4-ounce) bars), Baker's brand recommended
Equipment
- Kitchen Scale (optional)
Instructions
- Whisk 1 teaspoon of milk with the ground cinnamon in a small bowl to make a paste then add it and the rest of the milk, heavy cream, sugar and cinnamon sticks to a large pot or Dutch oven and stir to combine.½ teaspoon ground cinnamon, 4 cups whole milk, 2 cups heavy cream, ¼ cup granulated sugar, 3-4 whole cinnamon sticks
- Heat over medium heat until it’s about to boil.
- In the meantime, boil 3 inches of water in a saucepan, then place a heat-proof glass bowl on top to make a double boiler, and add the dark and semisweet chocolate to the bowl and stir continuously until fully melted.8 ounces dark chocolate, 8 ounces semisweet chocolate
- Turn the heat off and pour in 3-4 ladles of the milk mixture, whisking the entire time until the chocolate is very runny.
- Pour the chocolate into the large pot and whisk to combine then continue whisking and cooking over medium heat until it is heated through but not boiling.
- Serve immediately with a dash of cinnamon and a cinnamon stick for garnish if desired.
Notes
- In place of the cinnamon, try using pie spice!
- You can use a lower-fat milk, but the hot chocolate will not be as rich.
- You can use half-and-half in place of the cream, but the hot chocolate will not be as rich.
- Feel free to steep in other whole spices, such as star anise, cloves, or nutmeg for a different flavor!
- You can use any chocolate you have on hand, though I don’t recommend using milk chocolate since it won’t be as rich and will be too sweet.
- For spicy hot chocolate, add a pinch or two or cayenne pepper!
- Feel free to add a shot of alcohol to individual cups, or add 1½ cups of vodka or rum to the whole batch!
- Use good quality chocolate, such as Baker’s or Ghirardelli!
- Make sure to mix the ground cinnamon with a bit of milk before adding it to the whole pot; this will prevent it from clumping!
- If you don’t want to use a double-boiler, you can microwave the chopped chocolate in 30-second increments, stirring frequently, until it has melted.
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