Homemade Mexican Hot Chocolate Recipe
Make Homemade Mexican Hot Chocolate Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Chocolate Base
Spices & Flavor
Thickener (optional)
Garnish
Method
Hot Chocolate Base
- 1
Warm the dairy and bloom cocoa
In a medium saucepan, combine 4 cups whole milk and 1/2 cup heavy cream. Whisk in 2 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar until evenly incorporated. Add 1/4 teaspoon kosher salt. Place the saucepan over medium heat and warm gently, stirring frequently, until steam rises and small bubbles form around the edges (do not bring to a rolling boil).
- 2
Infuse and melt chocolate
Add 113 g chopped bittersweet chocolate (or 2 Mexican chocolate tablets) to the warm milk mixture. Reduce heat to low. Stir constantly with a whisk or wooden spoon until the chocolate is completely melted and the mixture is smooth and glossy, about 2–4 minutes. Remove any scum from the surface with a spoon.
Spices & Flavor
- 3
Add spices
Add 1 whole cinnamon stick to the saucepan along with 1/2 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper. Continue to heat gently for 3–5 minutes so the spices infuse — keep the heat low so the mixture doesn’t boil. Taste after 3 minutes and adjust cayenne and ground cinnamon to your preference (add more cayenne very sparingly if you like more warmth).
- 4
Thickener (optional)
- 5
Make a slurry (if you prefer thicker texture)
If you want a richer, slightly thicker Mexican hot chocolate (traditional versions can be a bit viscous), mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until smooth. Return the saucepan to low heat and whisk the slurry into the hot chocolate. Heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 1–2 minutes. Do not boil vigorously. If you prefer a thinner drink, skip this step.
Serve & Garnish
- 6
- 7
Garnish
Top each mug with a dollop of whipped cream (about 1/4 cup per serving if using the 1 cup total), sprinkle 2 tablespoons chocolate shavings over the tops (divide across mugs), and dust with the extra 1/4 teaspoon ground cinnamon. Serve immediately.
