Mexican Hot Chocolate
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.
Servings: 4 cups
Print Recipe
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.