Mexican Hot Chocolate is a traditional recipe favored for its rich chocolate flavor elevated with warm cinnamon, vanilla, and decadent heavy cream. This cinnamon-infused cocoa drink is perfect for moving into the holiday season!
If you read this blog or my other blog, Pine Cones and Acorns then you know I LOVE hot chocolate. This weekend I thought I would change things up and have some Mexican Hot Chocolate.
Are you familiar with it? This chocolate is infused with one of the main spices of the season: cinnamon. I think it tastes delicious and this recipe serves four, so you can share with some friends.
I hope you like it! Enjoy and have a great day!
Why you’ll love this Mexican Hot Chocolate Recipe
Delicious, easy recipe anyone can whip up
The cozy cinnamon flavor really balances the richness of the chocolate
Fun alternative to classic hot cocoa
Comes together quickly and makes enough to share
Ingredients
Whole milk
Heavy cream
Vanilla bean, extract, or paste
Cinnamon sticks
Semi-sweet chocolate
How to Make Mexican Hot Chocolate
Heat milk, cinnamon and vanilla bean (if using extract or paste wait until you mix in the chocolate) over low heat until the mixture is hot, do not boil.
You will see little bubbles around the edges of the pan.
Remove from heat and let the mixture steep, like a tea for at least 5 minutes.
Remove the cinnamon stick and vanilla bean pod.
If you are using vanilla bean paste or extract add it now, along with the chopped chocolate.
Return to a low heat and whisk until chocolate is melted and mixture is slightly frothy.
Pour into cups, serve and enjoy.
Tips & Variations
Make it spicy. A pinch of dried chili powder will kick up the intensity a notch.
Make it more Mexican. Add a little bit of masa harina (Mexican corn flour) to enhance the flavor, similar to Mexican Atole.
Spike it. A splash of dark rum will take this hot chocolate over the top.
Storage
Mexican hot chocolate should be enjoyed immediately but leftovers can be refrigerated for 1-2 days in a sealed container and reheated.
Mexican Hot Chocolate is a traditional recipe favored for its rich chocolatey flavor elevated with warm cinnamon spice, vanilla, and decadent heavy cream.
¼splitvanilla beanor ¼ tsp vanilla or vanilla bean paste
2cinnamon sticks
3ozsemi-sweet chocolatechopped
Instructions
Heat milk, cinnamon and vanilla bean (if using extract or paste wait until you mix in the chocolate) over low heat until the mixture is hot, do not boil.
You will see little bubbles around the edges of the pan.
Remove from heat and let the mixture steep, like a tea for at least 5 minutes.
Remove the cinnamon stick and vanilla bean pod.
If you are using vanilla bean paste or extract add it now, along with the chopped chocolate.
Return to a low heat and whisk until chocolate is melted and mixture is slightly frothy.
Pour into cups, serve and enjoy.
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon hot chocolate, dark hot chocolate, Mexican hot chocolate
Good Afternoon Elizabeth, Oh dear you caught my attention with Hot Chocolate. The idea of using cinnamon sticks is new to me and something I have never used before. I will definitely be trying this. Best Wishes Daphne
Yum.
Good Afternoon Elizabeth, Oh dear you caught my attention with Hot Chocolate. The idea of using cinnamon sticks is new to me and something I have never used before. I will definitely be trying this. Best Wishes Daphne