Mexican Hot Chocolate

Mexican Hot Chocolate

Dudes, listen up, okay?

Stop what you are doing.
Seriously. You guys? Pay attention, please.

I have to tell you about this very important thing called Mexican Hot Chocolate.

This is the best hot chocolate you will ever have in your life and I am not even lying right now.

It is so good that it can work as a stand-alone dessert. Or a digestif. Or the most delicious face mask ever. Basically, this hot chocolate can be anything you want it to be, because it’s so amazing and bad ass. Believe.

Make lots of this and serve it to your friends and family and watch them flip their lids. It’s easy as hell and only takes a few minutes to put together. Plus, you can add booze to it. Orange liqueur is a personal favorite, but Kahlua or Irish cream would also be stunning, to be sure. If you’re serving it to kids or teetotalling Santas, you can top it with whipped cream or marshmallows.

Mexican Hot Chocolate Video

Mexican Hot Chocolate Recipe – Printable!


Mexican Hot Chocolate

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5 from 1 review

  • Author: Hilah Johnson
  • Yield: 2 1x


  • 2 cups milk
  • 2 tablespoons raw or brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 teaspoon vanilla extract


  1. Heat milk, sugar, and spices in a pot over medium-high heat until almost simmering.
  2. Add chocolate and vanilla and stir until melted.
  3. Serve.

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  1. Soma Sengupta on December 16, 2011 at 11:32 am

    This looks great! Thanks!

    • Hilah on December 16, 2011 at 12:36 pm

      You’re welcome! Thanks for writing!

      • Ksenia on March 20, 2012 at 11:24 am

        Thank you so much!

  2. Great Stone Face on December 16, 2011 at 12:31 pm

    I don’t know how I found out about these things. It must be a sixth sense or something. Better than Haley Joel Osment seeing dead people.

    To the point. You must have a sixth sense, too, to post this today of all days: National Chocolate Covered Anything Day.

    • Hilah on December 16, 2011 at 12:37 pm

      Are you suggesting what I what I think you’re suggesting??
      Chocolate-covered hot chocolate?!?
      Too good to be true.

  3. dad on December 16, 2011 at 4:21 pm

    That looks warm and tasty. Maybe next time y’all can go down to Oaxaca and shoot. There you could use freshly ground real Mexican chocolate and Mexican vanilla beans. Then you could write your trip off your taxes as a business expense and take dad with you as your interpreter wink, wink. love dad

    • Hilah on December 17, 2011 at 6:12 pm

      Okay, daddy.

      • sarah on February 28, 2015 at 10:03 pm

        your dad’s adorable, & this looks AWESOME!!!! i know what i’m whippin’ up tomorrow!

  4. Allard on December 16, 2011 at 7:56 pm

    Don’t teach me all these delicious things, you’ll get me fat 🙁

    • Hilah on December 17, 2011 at 6:09 pm

      Sorry! 😉

  5. Amber Boegly on December 17, 2011 at 10:57 pm

    Is it possible to make this without the spices? I can’t stand cinnamon, but homemade hot chocolate sounds wonderful.

    • Hilah on December 19, 2011 at 8:59 am

      Of course you can! It is still delicious!

  6. Dixie on January 2, 2012 at 3:56 pm

    Let’s go film at Dad’s!

    • Hilah on January 3, 2012 at 8:58 am

      Let’s all go! 🙂

  7. Katie on March 23, 2012 at 12:26 pm

    Wow!! Can’t wait to try this on!! 🙂 You are amazing Hilah!!!!!!!!

    • Hilah on March 23, 2012 at 12:36 pm

      Thank you Katie! Hope you like it!

  8. GLM on July 19, 2012 at 2:51 am

    That’s a great recipe but here’re a couple of suggestions to make it even quicker.
    Empty a large can of evaporated milk (not the sweetened stuff) into a saucepan & bring it to a boil. While it’s heating up whisk in 2 tsp cocoa, 2 tsp sugar, the chile or red pepper, and a big pinch of salt. Some cinnamon or vanilla bean is ok too depending on what you have nearby.
    Bring to a boil for about a minute and strain it into your cup. Enjoy…

    So, ah, when are you going to show us how to make peach tamales?

    • Hilah on July 19, 2012 at 8:30 am

      Sounds good and rich! Thanks, GLM. I’ve never had a peach tamale. Got a recipe? 🙂

  9. emma on July 22, 2012 at 6:20 pm

    hey hilah i was wondering if i could just put normal chocolate in the drink and also one more thing do i have to put cayenne pepper in the mexican chocolate for it to taste the same.

    • Hilah on July 23, 2012 at 9:11 am

      Hi Emma,
      If you use a regular sweet chocolate, you can reduce the amount of sugar called for and it should still work. And you can leave out the cayenne pepper if you like; it won’t be exactly the same, but it will still be great with just cinnamon!

  10. Mohit on October 1, 2012 at 6:00 am

    Hey Hilah!

    Superb recipe! but what If I want to add some alcohol into it? When do I do tht? and won’t the spirit evaporate because of the high temperature of the drink?

    • Hilah on October 1, 2012 at 1:07 pm

      Hi Mohit! Add alcohol after you’ve poured it into cups. It’s not hot enough at that point to evaporate it. Enjoy!

    • Dixie on October 2, 2012 at 10:23 am


      Drink it faster or add twice as much alcohol. Both have worked for me..

      Always happy to help…

      • Mohit on October 2, 2012 at 3:44 pm

        thanks you guys!

  11. GoGo LaTata on February 28, 2015 at 4:12 pm

    Have you e’er had the pleasure of using one of those awesome wooden mixer/frother things? (I don’t know what they’re called.) A friend gave me one from Mexico, and it is sooo beautifully carved, and makes a wonderfully authentic Mexican-style hot chocolate.
    Love to you and the babe…

    • Hilah on February 28, 2015 at 5:34 pm

      Hi! I think they are called a molinillo? I haven’t ever used one, but it seems like fun. 🙂
      Thank you. We are having such a great time with this little baby. Can’t wait for him to make a video appearance in the kitchen soon!

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