Mexican Hot Chocolate

A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One taste and you’ll never go back to the packet stuff again.

Last year I was in New York City meeting a friend for lunch in chelsea market. After stuffing our faces, we were walking around trying our best to resist the urge to buy all the amazing gourmet items from cheeses to every kind of olive oil you can imagine to spices and salts when we came face to face with a little shop selling hot chocolate. I can’t for the life of me remember the name of the place but it really doesn’t matter. All that matters is that they had Mexican hot chocolate on their menu and I was sold in about .3 seconds.

It was thick, dark, smooth and just slightly spicy. In other words, perfection.

mexican hot chocolate

Lately, on nights when tea doesn’t cut it, hot chocolate has been my go to treat. So, I took a stab at recreating that amazing chocolaty goodness since chelsea market is a bit too far of a hike when the craving strikes.

Do you guys remember a few years back when Starbucks came out with that hot chocolate that was literally like drinking a chocolate bar? They had some fancy name for it which I can’t remember and seems to be wiped off the face of the internet but it was probably the richest thing I’ve ever tasted. A tall would be about 10 times too much.

This hot chocolate kind of reminds me of that except I promise you’ll have no trouble drinking a “tall.”

Spicy hot chocolate

So put down the instant Swiss Miss packets and get the saucepan out. Hot chocolate Mexican style is where it’s at.

Mexican Hot Chocolate
Prep time
Cook time
Total time
A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One taste and you'll never go back to the packet stuff again.
Serves: 2
  • 2 cups of milk
  • 1 cup of water
  • 2 ounces chopped dark chocolate
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 1 tablespoon sugar
  • ⅛ teaspoon chili powder
  • pinch of salt
  1. Combine all ingredients in a small sauce pan over medium high heat.
  2. Stir to combine and heat until just before boiling.
  3. Top with whipped cream if desired.
You can use any combination of milk. I used 1 cup 1% and 1 cup coconut milk.
Recipe is just slightly spicy. Add more chili powder for more "kick."



  1. says

    This looks soooo amazing! I drink hot chocolate everyday, and this is an easy way to spice things up, literally. I read somewhere recently about adding just a dash of chili powder into hot cocoa and ever since its been on my mind. Glad I found this post!

  2. says

    I’ve been having hot chocolate every night this week to make up for the debacle that was the DC hot chocolate run. I totally want to try this. Have you ever had a mexican chocolate bar? It’s FANTASTIC!

    • Running to the Kitchen says

      Yes! I was actually going to use it in this until I pulled out my chocolate bag (yeah, I have a chocolate bag) and realized I ate it all last time. Oops.

  3. says

    Ooh I have been craving hot chocolate all week, this sounds amazing!! I’ve always been a plain chocolate kind of gal but I am dying to try some new flavours… mexican chocolate is high on the list!!

    • Running to the Kitchen says

      Hi Julie! Thanks for stopping by :) I found you yesterday through those delicious looking marshmallows on Foodgawker (or one of the food sites.) They are gorgeous!

  4. says

    YUM! Are you thinking of the Godiva hot chocolate? I worked at a Barnes and Noble that served Starbucks coffee, so I’m not sure if they served the drink at real Starbucks, but it was SO rich. It was made with half and half instead of milk and a super rich powder- way too sweet, even for me!

    • Running to the Kitchen says

      Maybe…but Starbucks called it something. Some fancy name they had for it, it’s driving me crazy not being able to remember it!

    • Running to the Kitchen says

      Yes! That was definitely it! Thank you, it’s been driving me crazy not being able to remember the name.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: