Description
A rich, velvety, and spicy homemade Mexican hot chocolate made with just a few simple ingredients. This recipe delivers an authentic, frothy kick with dark chocolate, milk, and cinnamon, ready in under 10 minutes.
Ingredients
Scale
- 4 ounces (113g) dark chocolate (70% cocoa), broken into chunks
- 2 cups (480ml) whole milk
- 1 large cinnamon stick (or 1 teaspoon ground cinnamon)
- ¼ teaspoon cayenne pepper
- 1 teaspoon vanilla extract
- Pinch of nutmeg (optional)
- Sugar or honey to taste (optional)
Instructions
- Break the dark chocolate bar into small chunks and set aside.
- Pour the milk into a small saucepan and add the cinnamon stick and cayenne pepper.
- Heat the milk over medium-low heat until small bubbles form around the edges (do not boil). This takes about 3-4 minutes.
- Reduce heat to low and add the chocolate chunks. Stir constantly with a whisk until the chocolate is completely melted and the mixture is smooth.
- Remove the pot from the heat. Remove the cinnamon stick if used.
- Stir in the vanilla extract and nutmeg.
- Vigorously whisk the hot chocolate for 30 seconds to create foam, or use an immersion blender for 10 seconds.
- Taste and adjust sweetness or spice level if desired.
- Pour into mugs and serve immediately.
Notes
Do not boil the milk as it can scorch and alter the texture. Use real chocolate bars, not chips, to avoid graininess. If using ground cinnamon, add it at the end to prevent clumping. For a dairy-free version, substitute with full-fat canned coconut milk or oat milk.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Beverage
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 14
- Sodium: 110
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
Keywords: Mexican hot chocolate, dark chocolate recipe, spicy hot chocolate, cinnamon hot chocolate, easy winter drinks, homemade hot cocoa, creamy hot chocolate