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featured mexican hot chocolate.

Mexican Hot Chocolate

Course: Dessert, Drinks
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 drinks
Calories: 849kcal
Spiced with cinnamon, this classic Mexican hot chocolate is so creamy and rich and takes cozy fall days to the next level!
Print Recipe

Equipment

  • Kitchen Scale (optional)

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

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
    overhead view of cinnamon and milk mixture added to milk, cream, sugar, and cinnamon sticks in a white dutch oven.
  • 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
    overhead view of melted chocolate in a glass bowl with a spoon.
  • Turn the heat off and pour in 3-4 ladles of the milk mixture, whisking the entire time until the chocolate is very runny.
    overhead view of hot cream added to melted chocolate in a glass bowl with a spoon.
  • 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.
    overhead view of mexican hot chocolate in a white dutch oven.
  • 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.
Storage: Store Mexican hot chocolate in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1drink | Calories: 849kcal | Carbohydrates: 57g | Protein: 13g | Fat: 64g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 95mg | Potassium: 812mg | Fiber: 8g | Sugar: 41g | Vitamin A: 1469IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 7mg