This isn’t your average hot chocolate. It’s rich, creamy Mexican Hot Chocolate made with Abuelita, cinnamon sticks, and just enough cayenne to warm you up from the inside out like a hug, but with a little extra warmth. Being a military wife, we have been exposed to a lot of amazing family recipes, and this is one that I have been gifted to share with you guys.
If you wanna enjoy a nice hot drink like hot chocolate, but you want to make sure you're including your protein. Check out this amazing Protein Hot Chocolate. Maybe you're more of a tea drinker. If so, check out this Chai Tea Concentrate Recipe and Iced Pumpkin Cream Chai. Maybe you want to throw caution to the wind and drink a refreshing lemonade in the dead of winter; I'm not going to blame you. You can try out this Creamy Lemonade or State Fair Lemonade.
Equipment
The equipment section may contain affiliate links to products we know and love.
Ingredients
- Whole milk
- Evaporated milk – 1 (12 oz) can
- Cinnamon sticks
- Abuelita chocolate tablet
- Vanilla extract
- Cayenne pepper
- Whipped cream
Directions
In a saucepan over medium-high heat, bring the whole milk, evaporated milk, and cinnamon sticks to a simmer.
Add in your Abuelita chocolate tablet and continue to stir until the chocolate has melted.
Whisk in the vanilla extract along with the cayenne powder. Continue to whisk until the mixture is smooth.
Pour your Mexican hot chocolate into your mugs. Top with some whipped cream or extra cinnamon sticks and enjoy.
How do you serve this?
- After you have made and poured up your Mexican Hot Chocolate, feel free to top it with whipped cream, extra cinnamon sticks, or even some mini marshmallows. Then curl up on the couch or in your rocker with a soft blanket and enjoy the warmth of the drink and the way it helps bring the cozy comfort that good hot chocolate does.
FAQs (Because Life’s Too Busy for Guesswork)
Other Hot Chocolates are usually made of a milk or water base mixed with a type of chocolate. Be it milk chocolate, dark chocolate, or even white chocolate. It is smooth, sweet, and creamy. While Mexican Hot Chocolate has an element of spice with cinnamon and cayenne pepper, it also uses a more bittersweet chocolate, cutting back the typical sweetness of a hot chocolate.
It is not super spicy; it does have a little bit of a bite of heat, but not in an overwhelming way. The spice helps intensify the chocolate flavors, and the touch of added heat helps add even more warmth to the drink, which is good if you have been out in the cold for any length of time.
Yes, you can make this ahead of time and reheat it when you are ready to serve. See the storage instructions. I like to double the recipe and store it so I can enjoy it several times throughout the week.
If you would like to have a cold drink, then turn it into a frappe. Make as instructed, then allow to cool or chill in the refrigerator. After it has cooled, add 1.5 cups of ice and blend in a blender until smooth. Top with whipped cream and enjoy.
What are substitutions that I can make?
- Whole milk – If you use a lower percentage of milk, it will thin out the cocoa, and it may not be as thick and smooth as it would normally be, so I would recommend staying with whole milk.
- Abuelita chocolate tablet – Taza or El Metate Oaxacan chocolate are good alternatives.
- Vanilla extract – You can use plain vanilla extract or Mexican vanilla extract.
How should I store my leftovers?
- Mexican Hot Chocolate should be stored in an airtight container in the refrigerator for up to a week. To reheat, you can stir it up and pour out single servings into a microwave-safe mug and heat for 30 seconds at a time until thoroughly heated. If you have a larger amount to heat, then place it back in a saucepan, heat on low, stirring constantly until the desired temperature has been reached.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
Mexican Hot Chocolate
Equipment
- Saucepan
- Whisk
- Mugs
- Measuring cups and spoons
Ingredients
- 3 cups whole milk
- 1 12 oz can evaporated milk
- 2 cinnamon sticks
- 1 Abuelita chocolate tablet
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper
Instructions
- In a saucepan over medium-high heat, bring the whole milk, evaporated milk, and cinnamon sticks to a simmer.
- Add in your Abuelita chocolate tablet and continue to stir until the chocolate has melted.
- Whisk in the vanilla extract along with the cayenne powder. Continue to whisk until the mixture is smooth.
- Pour your Mexican hot chocolate into your mugs. Top with some whipped cream or extra cinnamon sticks and enjoy.
Notes
-
How is Mexican Hot Chocolate different from other hot chocolates?
Traditional hot chocolate is usually made with milk or water and a type of chocolate, resulting in a smooth, sweet, and creamy drink. Mexican hot chocolate, however, adds warmth and complexity with cinnamon and cayenne pepper and typically uses a more bittersweet chocolate, which balances out the sweetness. -
With the cayenne pepper, is it super spicy?
No, it’s not overwhelmingly spicy. The cayenne adds a gentle heat that enhances the chocolate flavor without taking over. It creates a cozy warmth that’s especially comforting on a cold day. -
Can I make this ahead of time?
Yes. You can prepare it in advance and reheat when ready to serve. I often double the recipe and store it so I can enjoy a mug throughout the week. -
Do you prefer your drinks cold?
You can turn this into a frappe. Make the recipe as instructed, let it cool in the refrigerator, then blend it with about 1.5 cups of ice until smooth. Top with whipped cream for a refreshing twist.
Oh wow, this sounds amazing. I have to try it. Bookmarked it for next weekend!