Traditional Mexican Hot Chocolate

A copper mug filled with Mexican hot chocolate.

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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!


Units Scale
  • 2 bars bittersweet chocolate, see notes
  • 1 teaspon cinnamon
  • 3 tablespoons granulated sugar
  • 2 cups milk
  • 1 cup heavy cream
  • 1/4 teaspoon chili powder
  • whipped cream, optional
  • chocolate shavings, optional


  1. In a small saucepan over medium heat, combine chocolate, sugar, cinnamon, milk, cream and chili powder.
  2. Stir the hot chocolate mixture until the chocolate is melted and the mixture has reached the desired temperature.
  3. 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, which is not what we're looking to achieve here.
  • Store leftover hot chocolate in a sealed container in the refrigerator for up to 3 days (depending on the freshness of the ingredients used.) Reheat in the microwave, and add garnishes before serving.


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