Mexican Hot Chocolate Recipe

Chop chocolate

Chop the bittersweet chocolate into small, even pieces so it melts quickly. Set aside.

Heat milk

Pour 4 cups whole milk into a medium saucepan. Warm over medium heat until steam starts to rise and small bubbles form around the edge (do not boil).

Incorporate cocoa and sugar

Whisk 2 tbsp unsweetened cocoa powder and 3 tbsp granulated sugar into the warm milk until fully dissolved and smooth.

Melt chocolate

Reduce heat to low. Add the chopped bittersweet chocolate and whisk continuously until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 2–3 minutes.

Season and finish

Stir in 1 tsp sea salt and 1 tsp vanilla extract. Continue to heat on low for another minute to marry flavors, keeping the mixture below a simmer.

Combine spices

In a small bowl, mix 1 tsp ground cinnamon, 1 tsp cayenne pepper, and 1 tsp ground ancho chile (or smoked paprika). Adjust cayenne to taste if you prefer less heat.

Add spices to hot chocolate

Whisk the spice blend into the hot chocolate base a little at a time, tasting as you go. Heat for 30–60 seconds more so the spices bloom. If mixture becomes too thick, thin with up to 1/2 cup additional milk.

Serve

Ladle the Mexican hot chocolate into 4 warmed mugs (approximately 1 cup per serving).

Garnish (optional)

Top each mug with a dollop of whipped cream, a light dusting of ground cinnamon, and 1/2 tbsp chocolate shavings per mug. For an extra touch, sprinkle a tiny pinch of cayenne on top of the whipped cream.

Storage and reheat

Leftover hot chocolate can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, whisking to recombine, and add a splash of milk if needed.