Mexican Hot Chocolate
Rich Mexican hot chocolate with cinnamon, vanilla and optional ancho. Easy stovetop recipe for 1 or 4 servings plus tips for vegan and storage.
Some time ago a local chocolatier closed, leaving me pining for their amazing Mexican hot chocolate. I am delighted to have finally managed to duplicate it in my own kitchen! This is very different than most recipes I’ve seen for Mexican hot chocolate, which typically use cocoa, cinnamon and cayennne. However, I've found cayenne overwhelms the other flavors. The milder ancho adds a warm spicy hint without overpowering the other flavors or burning your mouth - or if you prefer you can leave the ancho out too, which is my favorite.
Submitted by: Joanna from Nashua, NH
Yield: individual or serves 4
- Mix the dry ingredients first so cocoa and cinnamon dissolve evenly and do not clump.
- Heat milk until a light skin forms, skim it off, then stir in the cocoa mix and extracts.
- Use ancho for a mild warm spice or leave it out; try non-dairy milk and gentle reheating for a vegan version.
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Preparation Instructions:
Heat the milk until a skin forms on top. While the milk is heating, mix together the cocoa, sugar, and cinnamon (and ancho, if using). Skim the solids off of the milk and stir in the cocoa mix. Add the almond and vanilla extract and stir.
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More About This Recipe
Don’t skip mixing the dry ingredients first, you’ll have a hard time stirring in the cinnamon and cocoa otherwise.
If you enjoyed this recipe, check out more Mexican recipes here.
Frequently Asked Questions
Why does the recipe say to heat until a skin forms and then skim it?
Heating until a skin forms shows the milk is nearly at serving temperature. Skimming that thin skin removes denatured proteins that can cause a grainy or thick mouthfeel. After skimming, the cocoa and spices incorporate more smoothly for a velvety drink.
Can I skip the ancho chile or substitute cayenne?
Yes. The ancho is optional and gives a mild, smoky warmth without overpowering the chocolate. Cayenne is much hotter and can hide the other flavors. If you like more heat, add cayenne sparingly, a pinch at a time.
Can I use ground cinnamon other than Ceylon?
You can use cassia or regular ground cinnamon, but Ceylon is milder and less bitter. If using cassia, start with a little less and taste, because it can be stronger and more astringent.
How do I make this vegan or dairy free?
Use plant milks like almond, oat, or soy. Oat milk gives a creamy, neutral result. Heat gently and follow the same steps. Taste and adjust sugar because some plant milks are naturally sweeter or thinner than dairy milk.
Can I use chopped chocolate instead of cocoa powder?
Yes. If you prefer melted chocolate, use 2 to 3 ounces of bittersweet chocolate for the four-serving recipe and reduce the sugar to taste. Melt the chocolate into warm milk over low heat and whisk until smooth.
How should I store leftovers and reheat them?
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over low heat, whisking or using a milk frother to restore texture. Add a splash of milk if it has thickened.
What are quick serving ideas or garnishes?
Top with whipped cream, a dusting of cinnamon, a pinch of ancho, orange zest, or a cinnamon stick for stirring. Toasted marshmallows or a splash of cream make it richer.
Why does the recipe say to heat until a skin forms and then skim it?
Heating until a skin forms shows the milk is nearly at serving temperature. Skimming that thin skin removes denatured proteins that can cause a grainy or thick mouthfeel. After skimming, the cocoa and spices incorporate more smoothly for a velvety drink.
Can I skip the ancho chile or substitute cayenne?
Yes. The ancho is optional and gives a mild, smoky warmth without overpowering the chocolate. Cayenne is much hotter and can hide the other flavors. If you like more heat, add cayenne sparingly, a pinch at a time.
Can I use ground cinnamon other than Ceylon?
You can use cassia or regular ground cinnamon, but Ceylon is milder and less bitter. If using cassia, start with a little less and taste, because it can be stronger and more astringent.
How do I make this vegan or dairy free?
Use plant milks like almond, oat, or soy. Oat milk gives a creamy, neutral result. Heat gently and follow the same steps. Taste and adjust sugar because some plant milks are naturally sweeter or thinner than dairy milk.
Can I use chopped chocolate instead of cocoa powder?
Yes. If you prefer melted chocolate, use 2 to 3 ounces of bittersweet chocolate for the four-serving recipe and reduce the sugar to taste. Melt the chocolate into warm milk over low heat and whisk until smooth.
How should I store leftovers and reheat them?
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over low heat, whisking or using a milk frother to restore texture. Add a splash of milk if it has thickened.
What are quick serving ideas or garnishes?
Top with whipped cream, a dusting of cinnamon, a pinch of ancho, orange zest, or a cinnamon stick for stirring. Toasted marshmallows or a splash of cream make it richer.
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