Creamy and rich, this Mexican hot chocolate is made with a pinch of cayenne pepper for some kick! Spike it with a shot of tequila to really warm you up!
If you’ve never had Mexican hot chocolate before, you’re in for a treat! This less overly sweet version is spiced with warm cinnamon and a pinch of cayenne pepper, and is perfect for a cold night!
This is the time of year when things get crazy. Between school homework, extra curricular activities, school fundraisers, and holiday prep… I think we all need a break and big mug full of hot chocolate!
But not just any hot chocolate… THIS Mexican hot chocolate. It’s rich. It’s creamy. It’s unlike any other regular hot chocolate. And it’s just begging to be spiked with a shot of tequila!
Have you ever had a Mexican hot chocolate?
WHAT IS MEXICAN HOT CHOCOLATE?
It’s different from “regular” hot chocolate in that it has a more pronounced chocolate taste, is less sweet, and has unique spices like cinnamon and either chili powder or cayenne pepper to give it a slight kick. Don’t worry, you’re not going to have to down a glass of water after taking a drink… the spice is more the type that deliciously lingers on your tongue after you’ve had a sip or two.
CAN THIS MEXICAN HOT CHOCOLATE BE MADE IN THE SLOW COOKER?
Yes! There are a couple of tips for altering the recipe for a slow cooker, so be sure to check them out.
- Mix the cocoa powder with 1/4 cup hot water until it’s completely smooth and dissolved.
- Add all the remaining ingredients to the slow cooker (I love this small 3 quart version), and cook on LOW for 2 hours, stirring every 30 minutes or so.
What kind of toppings do you usually like on your hot chocolate? Normally I’m a mini marshmallows kind of gal, but for this ultra creamy version, I like to go with a whipped cream, grated chocolate and cinnamon combination. It’s heavenly! Or you can go for the purist’s version, and skip the topping… either way, it’s delicious!
PRO TIPS FOR MAKING MEXICAN HOT CHOCOLATE:
- Use quality chocolate, and don’t be tempted to use milk chocolate instead of the bittersweet variety. Milk chocolate is too sweet and will throw off the flavor we’re going for.
- Don’t forget the toppings… they’re such a fun way to dress up your hot chocolate.
- If you like your hot chocolate with more spice, feel free to add more cayenne… but go easy, it’s potent stuff!
As the weather cools down, there’s one drink I crave regularly, and that’s hot chocolate. My latest obsession is this Mexican hot chocolate… and I hope you give it a try soon!
OTHER HOT CHOCOLATE RECIPES:
SHOP THE RECIPE:
- Glass mugs – I love how versatile these are, and it’s fun to be able to see your drink through them.
- 3 qt Slow Cooker (if you choose that route) – This size is perfect for drinks and slow cooker dips!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 4 cups whole milk
- 2 Tbsp cocoa powder
- 4 oz bittersweet chocolate , chopped
- 7 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
OPTIONAL TOPPINGS:
- marshmallows (regular or mini)
- whipped cream
- pinch of cinnamon
- drizzle of chocolate sauce
- grated chocolate
Instructions
- To a large saucepan, dutch oven or stockpot, add all ingredients and heat over MED heat. Whisk as it heats, to combine all ingredients until smooth. Bring to a low boil, then reduce heat and simmer for 3-5 minutes.
- Pour into mugs and top with desired toppings. My usual preference is whipped cream, grated chocolate, and a sprinkle of cinnamon.
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Chef Tips
FOR A BOOZY MEXICAN HOT CHOCOLATE:
Add a shot of tequila (or your favorite liquor) to a mug full of hot chocolate and stir to combine.Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Sarah Collins says
so usually when I make this it’s amazing but the last time I made this it came out all wrong despite me following almost all the instructions. I used a crockpot and I added all the ingredients and let it heat up slowly, stirring occasionally. the only ingredients that changed from the recipe is that my dad accidentally bought unsweetened chocolate, not bittersweet chocolate, so I added a half cup of powdered sugar to compensate. what was weird was that it came out really gelatinous and chunky, almost like the milk had spoiled but I know it was well before it’s best by date. any suggestions as to why this may have happened are welcome. the texture is just awful so I may have to toss the whole batch which is very disappointing. the usual way it comes out is very delicious so I am at a loss frankly.
The Chunky Chef says
Without being there with you and testing it exactly as you did, I can’t say for certain. The powdered sugar shouldn’t cause clumping issues, and I make hot chocolate in my slow cooker all the time, so I know milk does well in that cooking method. My only possible thought was the chocolate, since it may have been a brand that uses various additives or it could have been sitting around at the store for a long time before being purchased… but unfortunately I just can’t say for sure.
J says
Why does this read like a steamy Tinder profile? 😂🤣
The Chunky Chef says
Haha, I guess I’m just descriptive about flavors 🙂
shayla says
can you triple this?
The Chunky Chef says
Yes 🙂 Just make sure you triple all the ingredients and use a larger saucepan.
Ruth says
Can you make the hot chocolate ahead of time and store in frig?
The Chunky Chef says
Sure thing! Then just heat it up however you’d like before serving 🙂
Pam says
Excellent and fun to make!!!
Brianna Crofford says
It had good flavor, and I think it would be a really good recipe, but I didn’t have semisweet chocolate. I used a substitute I found online which was 3 tablespoons of cocoa powder to one tablespoon of butter, it was terrible!!! It turned into this weird paste that was not sweet at all, I thought that when I mixed it with the rest of the ingredients it would be better but it wasn’t. it clumped and made the cocoa too thick and not sweet, and clumped and made the cocoa from a skin. I would love to make this recipe again some time. Long story short,
DON’T USE THE BAKING CHOCOLATE SUBSTITUTE!!! IT SUCKS!!!
Quy says
Thought we were the only ones that added condense milk to hot chocolate. We topped this with a coffee liquer and it was glorious!.
Erin | Dinners,Dishes and Dessert says
Craving for this! Perfect for fall season!
Anna says
I wish I was sipping on this hot chocolate right now! Looks amazing!
Alyssa Brantley says
Looks so rich and delicious! Perfect warm treat on a cold night!
Jessica | The Novice Chef says
I cannot wait for it to cool down here! Live Mecicsn Hit Chocolate!!
Paula says
I’m so looking forward to hot chocolate season!
Kimberly says
This sounds sooo good, I need a big cup of it right now!
Allison says
This hot chocolate will be happening as soon as the weather cools down. YUM!