Mexican Hot Chocolate
This easy Mexican hot chocolate recipe is rich, creamy, lightly spiced with cinnamon and chile, and comes together in just minutes on the stovetop.
Foto: Gimme Some Oven — Ali
Ingredients
- 2 cups whole milk (or any milk you prefer)
- 1 cup water
- 3 ounces dark or semi-sweet chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne or chili powder (adjust to taste)
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- optional toppings: whipped cream, cinnamon stick, or shaved chocolate
Steps
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In a medium saucepan, combine the milk and water. Warm over medium heat until steaming, but not boiling.
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Whisk in the chopped chocolate, cocoa powder, sugar, cinnamon, cayenne, and salt. Continue whisking for 2–3 minutes until the chocolate is fully melted and smooth.
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Remove from heat and stir in the vanilla extract.
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For a classic Mexican-style froth, carefully blend the hot chocolate with an immersion blender (or traditional blender, vented) for 15–20 seconds until lightly foamy.
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Pour into mugs, top with whipped cream or a cinnamon stick if desired, and enjoy warm.
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| whole milk | 2 cups | - | - |
| water | 1 cup | - | - |
| dark or semi-sweet chocolate | 3 ounces | - | - |
| unsweetened cocoa powder | 2 tablespoons | Rp 8.000/100g | Rp 16.000 |
| granulated sugar | 2 tablespoons | - | - |
| ground cinnamon | 0.5 teaspoon | - | - |
| ground cayenne or chili powder | 0.125 teaspoon | Rp 8.000/100g | Rp 50 |
| vanilla extract | 1 teaspoon | - | - |
| pinch of fine sea salt | - | - | - |
| optional toppings | - | - | - |
*Estimated market prices, may vary by region
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