Homemade Mexican Hot Chocolate Recipe

Homemade Mexican Hot Chocolate Recipe

Course: Dessert, Drinks

Cuisine: Mexican

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: drinks

Calories: 849kcal

Author: Becky Hardin

My homemade Mexican-style cinnamon hot chocolate recipe is rich, creamy, and perfectly-spiced. Ready on the stovetop in 25 minutes!

Print Recipe

US Customary - Metric

Equipment

Dutch Oven or Large Pot

Ingredients

4 cups whole milk divided*
½ teaspoon ground cinnamon
2 cups heavy cream **
¼ cup granulated sugar ***
3-4 whole cinnamon sticks
8 ounces dark chocolate 2 (4-ounce) bars; chopped****
8 ounces semisweet chocolate 2 (4-ounce) bars; chopped****

Instructions

In a small bowl, whisk 1 teaspoon of milk with the ground cinnamon to make a paste.
½ teaspoon ground cinnamon
Add the cinnamon paste plus the rest of the milk, heavy cream, sugar and cinnamon sticks to a large pot or Dutch oven, and stir to combine.
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.

Using a double-boiler helps to protect the chocolate from overheating and burning.

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.

This tempers the chocolate, which prevents it from seizing when added to the larger pot of milk.

Pour the chocolate into the large pot of milk, and whisk to combine.
Then continue whisking 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

*Whole milk will give you the richest, creamiest result. But low-fat and alternative milks can be used instead.

**You can use half n half, but it won't be as thick and creamy. Omit this ingredient completely for a lighter consistency.

***This recipe can be made with brown sugar instead.

****Use good quality chocolate, such as Baker's or Ghirardelli!

Becky's Top Tips:

Make the ground cinnamon with a bit of milk before adding it to the whole pot to prevent it from clumping!
Instead of using a double-boiler on the stovetop, you can microwave the chopped chocolate in 30-second increments, stirring frequently, until it has melted.
Feel free to steep in other whole spices, such as star anise, cloves, or nutmeg for a different flavor!
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!

Crockpot Instructions: Add all ingredients to a slow cooker. Cook on low for 2 hours, stirring occasionally, or until the chocolate has melted and the mixture is heated through.

Storage: Store Mexican hot chocolate in an airtight container in the refrigerator for up to 3 days.

Nutrition