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Mexican Hot Chocolate

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This creamy Mexican hot chocolate combines rich Mexican chocolate with milk, cocoa, cinnamon, and a touch of ancho chile for warm, cozy flavor in about 10 minutes. It’s a bold and comforting gluten-free drink perfect for chilly mornings or evenings by the fire.

A ceramic mug of Mexican hot chocolate topped with frothy milk and sprinkled cinnamon sits next to a spoon, two cinnamon sticks, and a piece of chocolate on a pink surface.
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A Note From Kristen

I love settling in with a good cup of hot chocolate on a cold evening, especially after a long day of work. This Mexican hot chocolate takes that simple comfort and makes it even better. The mix of chocolate, cinnamon, and a touch of chile powder creates such a deep, cozy flavor, and every time I make it I feel like I’m treating myself to something truly special. I hope you feel the same!
~Kristen

A mug of Mexican hot chocolate topped with cream and cinnamon sits on a reddish surface next to a spoon, chocolate disk, and cinnamon sticks.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Whole Milk: Gives the hot chocolate its creaminess and a rich, velvety mouthfeel. You can also use plant-based milk, such as almond milk, if preferred. You can also omit it and use all water for this recipe if needed (this is actually the more traditional method!).
  • Water: Helps thin the chocolate drink so it won’t end up too dense or heavy. 
  • Mexican Chocolate (Ibarra or Abuelita): The heart of the recipe. Once melted, this chocolate gives the drink its signature flavor, taste, and aroma. 
  • Unsweetened Cocoa or Cacao Powder: Deepens the chocolate flavor, keeping the sweetness from being too overpowering. 
  • Raw Sugar or Brown sugar: For additional sweetness and richness.
  • Ground Cinnamon: Gives the drink warm, spiced notes and a cozy aroma. 
  • Ground Ancho Chile Powder: Infuses the hot chocolate with gentle heat and smoky undertones. Trust me, it’s super good and really adds a depth of flavor here.
  • Salt: Enhances and balances the natural flavors of the drink. 
A mug of Mexican hot chocolate topped with cream and cinnamon sits on a pink surface next to a spoon, chocolate disc, and cinnamon sticks.

How to Make Mexican Hot Chocolate

01

MIX

Stir the water, milk, and chopped Mexican chocolate together in a saucepan and warm over medium heat.

A saucepan containing milk with ground cinnamon and other spices sprinkled on top sits on a pink surface, ready to be transformed into Mexican hot chocolate.

02

STIR

Warm the mixture, stirring the whole time, until the chocolate is fully melted.

A close-up view of a saucepan containing frothy, bubbling Mexican hot chocolate mixture on a reddish-brown surface.

03

ADD

Whisk in the cocoa powder, optional sugar, cinnamon, ancho chile powder, and salt until the mixture is smooth.

A saucepan containing a frothy liquid of Mexican hot chocolate, with cocoa powder and spices sprinkled on top.

04

WHISK

Use a whisk or molinillo to briskly froth the mixture for about 30 seconds.

A saucepan filled with frothy Mexican hot chocolate mixture and a purple whisk resting inside, placed on a reddish-brown surface.

05

SERVE

Pour into mugs and serve hot, adding a light sprinkle of cinnamon on top if you like. Enjoy!

A mug of Mexican hot chocolate topped with cinnamon sits on a table with a spoon, cinnamon sticks, and a round tablet of Mexican chocolate nearby.
A mug of rich Mexican hot chocolate topped with cinnamon and cream, served with a spoon, cinnamon sticks, and a disk of chocolate on a pinkish surface.

Serving Ideas

  • Serve alongside your favorite pastries.
  • Serve with pan dulce, churros, or other sweet breads. 
  • To make this hot chocolate extra indulgent, you can top it with a dollop of whipped cream, orange zest, toasted marshmallows, crushed peppermint candy, cacao nibs, shaved white chocolate, a sprinkle of cayenne, toasted coconut flakes, edible gold dust or dulce de leche.
A mug of Mexican hot chocolate with cream and cinnamon, next to a round chocolate disk, broken pieces, and two cinnamon sticks on a reddish surface.

Kristen’s Top Tips

  • Chop the Mexican chocolate tablets before using so they’ll melt more evenly. This prevents them from scorching and possibly turning bitter or grainy.
  • Don’t forget to froth the top! Foam is traditional in Mexican hot chocolate and gives the drink its signature charm. A wire whisk works beautifully for this step.
  • Adjust the spice levels to suit your preference. While ancho is quite mild, if you are sensitive to heat, you may want to reduce to 1/8 teaspoon instead.
A ceramic mug of Mexican hot chocolate topped with cream and cinnamon sits on a pink surface beside a spoon, cinnamon sticks, and a round piece of chocolate.

More Hot Chocolate Recipes You Might Enjoy

A ceramic mug of Mexican hot chocolate topped with frothy milk and sprinkled cinnamon sits next to a spoon, two cinnamon sticks, and a piece of chocolate on a pink surface.

Creamy Mexican Hot Chocolate with Spices

Author: Kristen Wood
394kcal
No ratings yet
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Prep 5 minutes
Cook 5 minutes
Total 10 minutes
This Mexican hot chocolate is full of deep, warm flavor and makes an inviting treat whenever you need a little comfort.
Servings 2 servings
Course Beverages
Cuisine Mexican
Diet Gluten Free, Vegetarian
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Ingredients

  • 2 cups whole milk or plant-based milk
  • 1 cup water
  • 3 ounces Mexican chocolate Ibarra or Abuelita, chopped; approx. 1 disc
  • 1 tablespoon unsweetened cocoa or cacao powder
  • 1 tablespoon raw sugar or brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ancho chile powder
  • 1/8 teaspoon salt

Method

  1. Combine the water, milk, and chopped Mexican chocolate in a saucepan over medium heat.
    A saucepan containing milk with ground cinnamon and other spices sprinkled on top sits on a pink surface, ready to be transformed into Mexican hot chocolate.
  2. Heat, stirring constantly until the chocolate melts completely.
    A saucepan filled with frothy Mexican hot chocolate mixture and a purple whisk resting inside, placed on a reddish-brown surface.
  3. Whisk in the cocoa powder, sugar if using, cinnamon, ancho chile powder, and salt until smooth.
    A saucepan containing a frothy liquid of Mexican hot chocolate, with cocoa powder and spices sprinkled on top.
  4. Use a whisk or molinillo to vigorously froth the mixture for 30 seconds.
    A close-up view of a saucepan containing frothy, bubbling Mexican hot chocolate mixture on a reddish-brown surface.
  5. Pour into mugs and serve hot, optionally dusting the top with a little extra cinnamon or a dollop of whipped heavy cream.
    A mug of Mexican hot chocolate topped with cream and cinnamon sits on a reddish surface next to a spoon, chocolate disk, and cinnamon sticks.
  6. Enjoy!
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Notes

Storage and Reheating
Keep any leftovers in an airtight container or jar, and store in the refrigerator for up to 3 days. You can also freeze it and enjoy it as a cool drink later if preferred!
However, if you like it hot (like I do), warm it in a medium saucepan on the stovetop over low heat. Whisk continuously until hot, but not boiling. You can also microwave the drink in short bursts, stirring between each burst to prevent hot spots from forming on top.

Nutrition

Serving1servingCalories394kcalCarbohydrates45gProtein10gFat23gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol29mgSodium256mgPotassium536mgFiber4gSugar40gVitamin A471IUVitamin C0.02mgCalcium324mgIron2mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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