The Enchanted Mexican Hot Chocolate

Find the best Mexican hot chocolate recipe, perfect for a luxurious and indulgent dessert experience. Learn about the history of this traditional Mexican drink and how to create your own at home.

Time: Prep 10 min | Cook 10 min | Total 20 min

Servings: 4

Difficulty: Advanced

Cuisine: Mexican, Dessert

Allergens

Milk, Eggs (in whipped cream)

Ingredients

1. 200g dark chocolate (70% cocoa) 2. 4 cups whole milk 3. 1/4 cup unsweetened cocoa powder 4. 1/4 cup granulated sugar 5. 1 tsp ground cinnamon 6. 1/4 tsp ground nutmeg 7. 1/4 tsp chili powder (optional) 8. A pinch of salt 9. 2 tsp pure vanilla extract 10. Whipped cream, for serving 11. Mini marshmallows or chocolate shavings, for garnishing

Instructions

Finely chop the dark chocolate and set aside.
In a medium saucepan, whisk together the cocoa powder, sugar, cinnamon, nutmeg, chili powder (if using), and salt. Gradually pour in the milk while whisking continuously to ensure a smooth mixture.
Place the saucepan over low heat and add the chopped chocolate. Stir until the chocolate has melted completely and the mixture is well combined.
Cook the hot chocolate for about 5 7 minutes, stirring occasionally, until it thickens slightly. Do not let it boil. Remove from heat and mix in the vanilla extract.
Strain the hot chocolate through a fine mesh sieve to remove any lumps. Pour into four cups or mugs.
Top each cup with a generous dollop of whipped cream, mini marshmallows, or chocolate shavings. Serve immediately.

Chef’s Insight

The addition of chili powder gives this hot chocolate a surprising yet delightful twist, making it the perfect drink for those who enjoy a bit of heat with their sweet indulgence.

Notes

Be sure to strain the hot chocolate mixture for a silky smooth texture.

Substitutions

For a vegan version, use dairy-free chocolate and substitute cow's milk with almond or soy milk.

Alternative Preparations

This hot chocolate can be transformed into Mexican Hot Chocolate Truffles for a more indulgent treat. Simply chill the mixture until set, then roll into balls and coat in cocoa powder or crushed pepitas.

Alternative Methods

You can also make this recipe on a stovetop or in a slow cooker.

Best Storage Practice

Leftover hot chocolate can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.

Shelf Life

This dessert is best consumed fresh, but can last up to 3 days in the fridge.

Plating Tips

Serve this enchanting Mexican Hot Chocolate in traditional Mexican ceramic cups with a side of crumbled churros or pan de muerto for an authentic touch. Drizzle the top with caramel sauce and sprinkle a hint of cinnamon powder to elevate the presentation.

Nutrition Facts

Per serving, this dessert contains approximately 380 calories, 22g fat, 45g carbohydrates, and 7g protein.