Mexican Hot Chocolate

A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One sip and you’ll never go back to those packets again.

*This post was originally published on 12/8/2011. The pictures and recipe have been updated the post content below is original to 2011. This recipe for Mexican Hot Chocolate might take a few minutes longer than a pre-made hot chocolate mix but it’s worth every second. A rich, creamy, perfectly spicy and fragrant mug will warm you up even on the coldest winter day. Don’t forget the marshmallows or whipped cream topping!

A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One sip and you'll never go back to those packets 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 is the perfect balance of creamy, sweet, chocolaty and spicy. Perfect for a cozy winter day.

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.

More cozy warm winter drinks –> Coconut chai hot toddy, Pumpkin hazelnut hot chocolate, Apple cinnamon tea latte.

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.

Once you make this Mexican hot chocolate you'll never want to drink the regular stuff again. Creamy, fragrant and just a touch spicy, it'll warm you up on the coldest winter day.

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

So put down the instant Swiss Miss packets (do people seriously buy that crap these days still?!) and get the saucepan out. Hot chocolate Mexican style is where it’s at.

Yield: 1 serving

Mexican Hot Chocolate

A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One sip and you’ll never go back to those packets again.
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes


  • 1 1/2 cups of milk (*see note)
  • 1 dried chile pepper
  • 1 cinnamon stick
  • 2 ounces chopped dark chocolate (70% or higher)
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • pinch of salt


  1. Combine milk, chile pepper and cinnamon stick in a small sauce pot over medium-low heat. Bring to a low simmer for about 10 minutes until cinnamon is fragrant, stirring occasionally so milk doesn't burn or boil.
  2. Add chocolate, sugar, vanilla and spices and whisk until the chocolate is melted and the mixture is smooth, about 4-5 minutes. Remove cinnamon stick and chile pepper from the pot.
  3. Pour into a mug and top with dash of cinnamon, cocoa powder, red pepper flakes, marshmallows and/or whipped cream.


*You can use any milk, nut milk or milk combination you'd like. For paleo use a nut milk. I like an unsweetened almond-coconut blend. 


  1. katie @KatieDid

    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. kari @ Running Ricig

    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!

    1. Running to the Kitchen Post author

      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. Hayley @ Oat Couture

    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!!

    1. Running to the Kitchen Post author

      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. Kate

    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!

    1. Running to the Kitchen Post author

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

    1. Running to the Kitchen Post author

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

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