Mexican Hot Chocolate

If you enjoy a warm cup of cocoa, this Mexican Hot Chocolate recipe, with a hint of cinnamon, vanilla and just a pinch of cayenne, is sure to hit the spot. Whether you curl up with a mug of Mexican hot cocoa on chilly nights or serve it up as a sweet treat instead of your regular morning coffee, you’ll find the blend of chocolate and heat irresistible.
Prep 15 Minutes
Total 15 Minutes
Servings 4

Ingredient List

Hot Chocolate

  • 4 cups whole milk
  • 1 cup dark chocolate chips
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)

Toppings, as desired

  • Whipped cream
  • Ground cinnamon
  • Grated dark chocolate
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Recipe Continues Below

Preparation

  1. In 2-quart saucepan, mix Hot Chocolate ingredients over medium-low heat. Cook and stir 5 to 8 minutes or until chocolate is melted and mixture is hot, but not boiling.
  2. Pour into serving cups. Top with desired Toppings.

Expert Tips

  • Serve this Mexican spiced hot chocolate with a dollop of whipped cream and a sprinkling of cinnamon, grated chocolate or cocoa powder, as desired.
  • For a fun presentation, look for long cinnamon sticks at the grocery store or spice market, and serve with the Mexican Hot Chocolate as a stirrer.
  • Using dark chocolate chips in this Mexican hot cocoa recipe, rather than semisweet, gives it an added richness and just enough bittersweet flavor to balance out the sweetness.

Nutrition

  • 1 Serving Calories 410 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 12g ,Trans Fat 0g);  Cholesterol 30mg;  Sodium 260mg;  Potassium 560mg;  Total Carbohydrate 44g (Dietary Fiber 3g ,Sugars 39g);  Protein 9g
  • % Daily Value: Vitamin A 8%;  Vitamin C 0%;  Calcium 30%;  Iron 20%
  • Exchanges: 1/2 Starch;  1 1/2 Other Carbohydrate;  1 Milk;  2 1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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