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Mexican Hot Chocolate

This sweet Mexican Hot Chocolate is a delicious way to warm-up on chilly days. Make the mixture in advance then store it in the cupboard and it’s ready for a sweet and spicy treat to drink when you’re in the mood for a pick-me-up!

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Easy Mexican Hot Chocolate Recipe

This simple recipe is one you can have in your pantry ready to make a cup of hot cocoa anytime you like. It’s so much better than the packets of Swiss Miss purchased at the grocery store and it’ terrific for homemade gifts, too! What makes this Mexican hot chocolate? It’s the addition of spices that takes this hot cocoa to another level. How do you make Mexican Hot Chocolate. (Scroll down for full printable recipe.)

  • Whisk Together – In a large mixing bowl use a whisk to sift together the confectioners’ sugar, powdered milk, unsweetened cocoa powder, grated chocolate, cornstarch, cinnamon, slat and chili powder together until well combined.
  • Store in an Airtight Container – Transfer the hot cocoa mix to an airtight container or jar.
  • To Prepare Mexican Hot Chocolate:
  • Use about ¼ of a cup of powder per 1 cup of warm milk or boiling water.
  • Pour whole milk or water over the hot cocoa mix. Stir well until the powder has dissolved and hot cocoa is smooth and creamy.
  • Optional: you can top your hot cocoa with a sprinkle of spices such as cinnamon and chili powder, marshmallows, chocolate chips or whipped cream.
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How to Make the BEST Mexican Hot Chocolate

  • Ingredients you’ll need to make homemade Mexican Hot Chocolate: Unsweetened cocoa powder, powdered sugar, finely grated bittersweet chocolate, milk powder, cinnamon, chili powder (optional) and salt.
  • For serving Mexican Hot Chocolate: Garnish with whipped cream, mini marshmallows, chocolate chips or grated chocolate shavings, ground cinnamon for dusting or cinnamon sticks for stirring. You could also add a splash of vanilla extract.
  • Kitchen tools you’ll need: Measuring cups and spoons, large mixing bowl, fine mesh sifter, whisk and airtight container.
  • You can adjust the sweetness of the Spanish hot chocolate mix by controlling the amount of powdered sugar in the mix. This is completely subjective. Remember, you can always add more when you prepare a fresh cup of hot chocolate.
  • For dairy-free option, consider using powdered coconut milk instead of powdered
    milk.
  • Whole milk will give you the creamiest hot cocoa. You can also use 2% or skim milk as required by your diet.
  • A pinch of salt intensifies the chocolate flavor and balance the sweetness. You can adjust the amount as desired but don’t omit it altogether for the best result.
  • Bittersweet chocolate will lend a depth of flavor to the hot cocoa. Think finely grated not long shreds so it will fully melt more easily. You could also use Mexican chocolate for the chocolate shavings.
  • Taking the time to sift the cocoa powder and powdered sugar before mixing them together will prevent lumps in the mix. You can do this with a fine mesh sieve, a flour sifter or a whisk.
  • To make Mexican style hot chocolate, pour the desired amount of milk into a medium saucepan. Simmer and bring to a gentle boil over medium heat then immediately remove from the stove top.
  • Adjust the recipe to suit your taste preferences. You can add flavors like nutmeg, a pinch of cayenne pepper or a splash of vanilla to your cup of hot chocolate.
  • Store Mexican Hot Chocolate in an airtight container or jar in a cool and dry place for up to 2 months.
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More Chocolate Dessert Recipes to Make

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5 from 1 vote

Mexican Hot Chocolate

Prep Time5 minutes
Total Time5 minutes
Course: Dessert, Drinks
Cuisine: American, Mexican Inspired, Southern
Keyword: hot-chocolate-recipes, mexican-hot-chocolate
Servings: 8 servings (may vary)
Calories: 195kcal

Ingredients

  • 1 cup powdered milk
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 ounces bittersweet chocolate finely grated
  • 1 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp dark chili powder (optional)
  • Toppings: Whipped cream, marshmallows, chocolate syrup, chocolate chips, cinnamon

Instructions

  • In a large mixing bowl, stir the confectioners' sugar, powdered milk, unsweetened cocoa powder, grated bittersweet chocolate, cornstarch, cinnamon, salt and chili powder together until well combined.
  • Transfer the hot cocoa mix to an airtight container or jar. (If using immediately omit the cornstarch.)
  • To Prepare Mexican Hot Chocolate:
    1. Use about ¼ of a cup of powder per 1 cup of warm milk or boiling water.
    2. Pour milk or water over the hot cocoa mix. Stir well until the powder has dissolved and hot cocoa is smooth and creamy.
    3. Top your hot cocoa with a sprinkle of cinnamon, marshmallows, chocolate chips or whipped cream.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 336mg | Fiber: 3g | Sugar: 24g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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