Mexican Hot Chocolate with Cinnamon and Chili Recipe
This Mexican Hot Chocolate recipe brings a deliciously rich and spicy twist to the classic hot cocoa, blending creamy milk with dark chocolate, ground cinnamon, and a touch of chili powder for warm, vibrant flavors. Perfect for cozy evenings, it’s topped with whipped cream and a sprinkle of cinnamon for an indulgent finish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Hot Chocolate Base
- 2 cups milk
- 1/2 cup dark chocolate chips
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
Garnish
- Whipped cream
- Pinch of ground cinnamon
Instructions
- Heat the milk: Pour the 2 cups of milk into a medium saucepan and warm it over medium heat, stirring occasionally to prevent scorching. Heat until the milk is hot but not boiling.
- Melt the chocolate and spices: Add the 1/2 cup of dark chocolate chips, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon chili powder to the warm milk. Whisk continuously until the chocolate chips have melted completely and the mixture is smooth and well blended with the spices.
- Serve and garnish: Pour the hot chocolate mixture into mugs. Top each serving with a generous dollop of whipped cream and sprinkle a pinch of ground cinnamon on top for added flavor and presentation.
Notes
- Use whole milk for a creamier texture, or substitute with almond or oat milk for a dairy-free version.
- Adjust the amount of chili powder based on your preferred level of heat.
- Dark chocolate with at least 60% cocoa content works best for rich flavor.
- Whisking continuously prevents the chocolate from clumping and ensures smoothness.
- For an extra festive touch, add a cinnamon stick as a stirrer.
