Mexican Hot Cocoa Recipe

Prepare ingredients

Finely chop the bittersweet chocolate so it melts evenly. If using cornstarch for thickness, whisk it smooth with 2 tablespoons of cold milk (taken from the 4 cups) in a small bowl and set aside.

Combine dry powders

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar to remove lumps. This helps incorporate the cocoa into the milk smoothly.

Heat milk

Pour the remaining milk (approximately 3 3/4 cups if using cornstarch slurry) into a medium saucepan and warm over medium heat. Stir frequently to prevent a skin from forming and to avoid scorching. Heat until steam rises and small bubbles form around the edge, about 4–6 minutes; do not boil.

Incorporate cocoa and chocolate

Whisk the cocoa-sugar mixture into the warmed milk until fully dissolved. Reduce heat to low. Add the chopped chocolate and stir constantly until fully melted and incorporated, about 2–3 minutes.

Add cornstarch (optional)

If using the cornstarch slurry, whisk it into the hot cocoa now and continue to cook gently for 1–2 minutes until the mixture slightly thickens. Keep the heat low so the milk doesn’t scorch.

Finish with vanilla

Remove the pan from the heat and stir in the vanilla extract. Taste and adjust sweetness if desired by adding up to 1 tablespoon more sugar.

While heating the milk, combine the ground cinnamon, ground ancho (or chili powder), ground cayenne and sea salt in a small bowl. Stir into the hot cocoa after the chocolate has melted. Start with the listed amounts; cayenne is spicy — if you prefer a milder warmth, use 1/4–1/2 tsp cayenne instead of the full teaspoon. Whisk thoroughly to fully distribute the spices and taste to adjust balance between cinnamon, chili heat, and salt.

Ladle the hot Mexican cocoa into 4 mugs (approximately 1 cup each). Top each serving with marshmallows or a dollop of whipped cream. Dust lightly with the 1/4 teaspoon ground cinnamon and sprinkle chocolate shavings if using. Serve immediately while hot.

Optional: For a frothier café-style finish, transfer a portion of the hot cocoa to a heatproof blender and blend for 10–15 seconds to create a foamy head before pouring into mugs.