Who’s ready to get back to reality now that the holidays are over?
I am…and I’m not. Let’s just say Jacob and I enjoyed the much-needed break so much that we both had a case of the post-holiday blues. But I guess you have to get back to real-life eventually!
I don’t know about you, but I usually get a bit of seasonal depression at this time of year.
The cold months of January and February always seem to drag on forever. Cloudy days filled with endless snow make it so hard to get outside to get some fresh air. But, staying cooped up indoors every day can really get to you after a while.
To combat this, Jacob and I always try to make an effort to get outside as much as we can during the winter. For example, we LOVE going snowboarding and finding nice places to walk/hike.
However, since we moved to St. George a year and a half ago, things are a bit different for us now.
Let’s just say it’s sunny basically all year round here.
We’ve been enjoying lovely 40F degree weather for the past little while. And by the time February hits it will be a nice 60F degrees!
Why You’ll Love this Traditional Mexican Hot Chocolate
This recipe is so easy to whip up and it uses normal, everyday ingredients (none of those strange ingredients that come in the store-bought hot cocoa mixes) that you probably already have in hand.
The cinnamon, chili powder, and dark chocolate give this hot chocolate a nice spicy feel that your tastebuds are sure to love!
Ingredients in Mexican Hot Chocolate
- Bittersweet chocolate: Do not use milk chocolate in this recipe. It will overpower the hot chocolate and make it too sweet, not what we’re looking to achieve.
- Milk: I recommend using cow’s milk for the best results, but non-dairy milk would also work!
- Heavy cream
- Chili powder: This ingredient is optional, but I highly recommend adding it! It adds a really subtle spiciness that takes this drink to the next level.
How to Make Mexican Hot Chocolate
- In a small saucepan over medium heat, combine the hot chocolate ingredients.
- Stir the mixture until the chocolate is melted and the desired temperature has been reached.
- Pour the hot chocolate into mugs and top with whipped cream and chocolate shavings.
What is Different About Traditional Mexican Hot Chocolate?
Mexican hot chocolate contains spices like cinnamon and chili as well as chopped bittersweet chocolate to create a very rich, but less sweet flavor. Whereas, traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate, and tends to be more on the sweet side.
Tips for Making the Hot Chocolate
- I know it may be tempting, but do not substitute milk chocolate in this recipe. This will overpower the hot chocolate and make it too sweet, which is not what we’re looking to achieve.
- Add toppings before serving! A few ideas include:
- Whipped cream
- Chocolate shavings
- Dulce de leche
- Cinnamon sticks
More Drink Recipes You’ll Love
A rich, creamy, and slightly spicy traditional Mexican Hot Chocolate. After one sip of this hot chocolate, you'll never want to drink store-bought hot cocoa ever again!
- 2 bars bittersweet chocolate see notes
- 1 tsp cinnamon
- 3 Tbsp granulated sugar
- 2 cups milk
- 1 cup heavy cream
- 1/4 tsp chili powder, optional
- whipped cream, optional
- chocolate shavings, optional
In a small saucepan over medium heat, combine chocolate, sugar, cinnamon, milk, cream and chili powder.
Stir the hot chocolate mixture until the chocolate is melted and the mixture has reached the desired temperature.
Pour hot chocolate into mugs and serve with whipped cream and chocolate shavings, if desired.
- Do not use milk chocolate in this recipe. It will overpower the hot chocolate and make it too sweet, not what we're looking to achieve.