Mexican hot chocolate is a sweet and creamy twist on traditional hot chocolate, featuring rich cocoa, sugar, cinnamon, and vanilla. This warm beverage is perfect for chilly days, providing a comforting and indulgent experience for your taste buds. Its smooth and velvety texture makes it a delightful treat for any time of day. Whether you're looking for a warm and cozy pick-me-up or want to indulge in something sweet, homemade Mexican hot chocolate is an easy and delicious option.
What is the Difference Between Regular Hot Chocolate and Mexican Hot Chocolate?
Mexican hot chocolate and regular hot chocolate are similar in that they are both warm, chocolate-based beverages. However, some key differences set them apart:
- Ingredients: Regular hot chocolate is typically made with milk, chocolate, and sugar. On the other hand, Mexican hot chocolate often contains cinnamon, vanilla, other spices, chocolate, sugar, and milk.
- Flavor Profile: Regular hot chocolate has a smooth, sweet, and mild flavor, while Mexican hot chocolate has a rich, intense, and slightly spicy flavor due to the addition of cinnamon and other spices.
- Texture: Regular hot chocolate is thin and pourable. In contrast, Mexican hot chocolate is thicker and creamier due to the addition of cinnamon and sugar, which create a frothy and velvety texture.
Overall, Mexican hot chocolate is a more complex and flavorful version of hot chocolate, while regular hot chocolate is a simpler and sweeter option. Both are delicious in their own right and perfect for different occasions and moods.
Brief Highlights Of Our Mexican Hot Chocolate Recipe:
- Taste: Mexican hot chocolate has a rich, intense, and slightly spicy flavor due to the addition of cinnamon and other spices. It has a more complex and bold taste compared to regular hot chocolate.
- Texture: Mexican hot chocolate is thicker and creamier than regular hot chocolate, creating a frothy and velvety texture that adds to the indulgent experience.
- Method: Making Mexican hot chocolate involves the additional step of steeping cinnamon sticks in milk and the use of spices like cinnamon and instant espresso, which contribute to its distinct flavor profile and texture.
Mexican Hot Chocolate Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Bittersweet or semisweet chocolate: Chocolate contains more cocoa solids and less sugar than milk chocolate. It has a slightly bitter taste and a rich, chocolatey flavor.
- Milk chocolate: Chocolate contains fewer cocoa solids and more sugar than dark chocolate. It has a creamy, sweet flavor and is often used in baking and confectionery.
- Brown sugar: A type of sugar with a moist texture and a rich, caramel-like flavor. It is made by combining granulated sugar with molasses.
- Vanilla extract: A flavoring made by steeping vanilla beans in alcohol. It has a sweet, aromatic flavor and is commonly used in baking and cooking.
- Instant espresso or instant coffee powder: A concentrated coffee that dissolves quickly in liquid. It adds a deep, roasted flavor to the hot cocoa.
- Whole milk: Milk that has not had any of the fat removed. It has a creamy texture and a rich flavor.
- Full Fat Canned Z, Half and Half, or Whole Milk: A type of milk that has been partly evaporated to remove some water content. It has a creamy texture and a slightly caramelized flavor. Half and half is a mixture of milk and cream, while whole milk is milk with all the fat left in.
- Cinnamon sticks: A type of spice made from the bark of a cinnamon tree. It has a warm, sweet flavor and a fragrant aroma. The cinnamon sticks are used as a garnish to add flavor and visual appeal to the hot cocoa.
Tools you'll need
How to Make Mexican Hot Chocolate
Note: The full instructions are provided in the recipe card below.
In a small bowl, combine sugar and cinnamon; set aside. Combine milk with cinnamon sticks in a large, heavy saucepan. Cook over medium heat, stirring until milk bubbles around the edges (scalding). Lower heat and cook for 10 minutes, stirring now and then so it doesn’t burn. Remove from heat and steep for ten additional minutes. Heat gently, and add chocolate, instant espresso, and brown sugar.
Whisk briskly for 5 minutes over low flame until hot (do not boil) and the chocolate completely melts. Stir in the vanilla and Kahlua if using. Serve with a dollop of whipped cream and a sprinkle of cinnamon sugar. Enjoy!
Substitutions
- Chocolate: Instead of bittersweet and milk chocolate, you can use any other types of chocolate you like, such as dark chocolate, white chocolate, or chocolate chips. Just keep in mind that the flavor and texture of the hot cocoa may vary.
- Brown sugar: You can substitute brown sugar with granulated sugar, honey, maple syrup, or other sweetener. Adjust the amount to taste.
- Instant espresso or instant coffee powder: If you don't have an instant espresso or instant coffee powder, you can use 1-2 tablespoons of brewed coffee or espresso. You can also omit the coffee flavoring altogether.
- Milk: Instead of whole milk, you can use low-fat milk, skim milk, or any other type of milk you prefer. You can also use non-dairy milk such as almond, soy, or coconut.
- Cinnamon sticks: If you don't have cinnamon sticks, use ground cinnamon instead. Add a pinch to the hot cocoa mixture while it's heating up. For extra flavor, add other spices, such as nutmeg, cloves, or cardamom.
Variations
- Peppermint Mexican Hot Cocoa: Add a drop or two of peppermint extract to the hot cocoa mix for a refreshing flavor.
- Salted Caramel Mexican Hot Cocoa: Drizzle some caramel sauce over the hot cocoa and sprinkle a pinch of sea salt on top for a sweet and salty treat.
- Coconut Mexican Hot Cocoa: Replace the whole milk with coconut milk and top the hot cocoa with whipped cream and shredded coconut for a tropical twist.
- Mocha Mexican Hot Cocoa: Replace the instant espresso or instant coffee powder with 1-2 tablespoons of cocoa powder for a chocolatey mocha flavor.
- Nutella Mexican Hot Cocoa: Stir in 1-2 tablespoons of Nutella hazelnut spread into the hot cocoa mix for a rich and creamy flavor.
- Orange Mexican Hot Cocoa: Add a drop or two of orange extract or zest to the hot cocoa mix for a citrusy twist.
How to Serve
Mexican hot chocolate is best served hot, so heat it on the stove or microwave before serving. Once it's hot, sprinkle some cinnamon or cocoa powder on top for a finishing touch. Serve with churros, cookies, or biscuits for dipping. Combining warm, creamy hot chocolate and crunchy treats is classic and enjoyable.
How to Store & Re-Heat
To store: Mexican Hot Cocoa, let it cool to room temperature and transfer it to an airtight container. Then, store it in the refrigerator for up to 3 days.
To reheat: Pour the desired amount of hot cocoa into a saucepan and heat it over low heat, occasionally stirring, until it is hot and steamy. Alternatively, you can reheat the hot cocoa in the microwave by placing it in a microwave-safe container and heating it in 30-second intervals, stirring between intervals until it is hot. Once the hot cocoa is reheated, pour it into a mug, garnish it with a cinnamon stick, and enjoy!
Make-Ahead
Mexican Hot Cocoa can be made and stored in the refrigerator until ready to serve. Then, prepare the recipe as directed, let it cool to room temperature, and transfer it to an airtight container. The hot cocoa will be kept in the refrigerator for up to 3 days. When ready to serve, reheat the desired hot cocoa using a saucepan or microwave as directed in the previous answer.
You can also make a large batch of hot cocoa and keep it warm in a slow cooker or thermal carafe for serving at parties or gatherings. This way, your guests can enjoy a warm and delicious cup of hot cocoa anytime without waiting to be prepared.
Tips for Making The Best Mexican Hot Chocolate
- Use good-quality chocolate: Opt for good-quality bittersweet or semisweet chocolate and milk chocolate. The quality of the chocolate will greatly impact the flavor of the hot chocolate.
- Adjust sweetness to taste: Taste the hot chocolate as you add the sugar and adjust the amount to your preference. If you prefer a sweeter hot chocolate, add a bit more sugar, or reduce it if you prefer a less sweet flavor.
- Grate or chop the chocolate finely: To ensure it melts smoothly and evenly into the hot milk, grate or chop it into small pieces. This helps it melt faster and creates a velvety texture.
- Use a whisk for proper mixing: Whisk the hot chocolate continuously while it's heating to ensure it fully dissolves and incorporates into the milk. This helps create a smooth and creamy consistency.
- Steep with cinnamon sticks: Allowing the cinnamon sticks to steep in the milk adds a delightful aroma and flavor to the hot chocolate. Make sure to remove them before serving.
- Use a combination of milk and evaporated milk: Adding evaporated milk or half and half to the hot chocolate mixture enhances the richness and creaminess. It adds a luscious texture and a slightly caramelized flavor.
- Don't let it boil: Be mindful not to let the hot chocolate boil, as it can cause scorching and alter the texture. Keep the heat low to medium level and whisk continuously to ensure gentle heating.
- Serve with optional toppings: Enhance the presentation and flavor of your Mexican Hot Chocolate by serving it with whipped cream, a sprinkle of cinnamon sugar, or even a dusting of cocoa powder.
- Enjoy with traditional accompaniments: Serve your Mexican Hot Chocolate with traditional accompaniments like churros, pan dulce (Mexican sweet bread), or crispy Mexican buñuelos for a complete and authentic experience.
FAQ
Can I use different types of chocolate in this recipe?
You can use different types of chocolate in this recipe, but remember that it may affect the flavor and texture of the hot cocoa. Bittersweet and milk chocolate are recommended, but you could also use dark or white chocolate.
Can I adjust the sweetness level of the hot cocoa?
You can adjust the sweetness level of the hot cocoa by adding more or less brown sugar to taste. Start with the recommended amount and add more if desired.
Can I make this recipe with non-dairy milk?
You can make this recipe with non-dairy milk, almond, soy, or coconut milk. However, remember that it may affect the flavor and texture of the hot cocoa.
What can I substitute for instant espresso or instant coffee powder?
If you don't have an instant espresso or coffee powder, use 1-2 tablespoons of brewed coffee or espresso instead. Alternatively, you could omit the coffee flavoring altogether.
How long does the hot cocoa keep?
The hot cocoa can be stored in the refrigerator for up to 3 days. Then, reheat it on the stove or in the microwave before serving.
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Recipe
Easy Mexican Hot Cocoa
Ingredients
- 4 ounces good-quality bittersweet chocolate , or semisweet chocolate such as Ghirardelli Brand, chopped
- 4 ounces good-quality milk chocolate or semisweet ,chopped
- 3 tablespoons brown sugar , adjust to taste
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso or instant coffee powder
- 4-½ cups whole milk
- 1-½ cups Full Fat Canned Evaporated Milk, half and half, or whole milk
- 8 small cinnamon sticks
Instructions
- For the Topping:
- In a small bowl, combine sugar and cinnamon; set aside.
- For the Mexican Hot Chocolate:
- Combine milk with cinnamon sticks in a large, heavy saucepan. Cook over medium heat, stirring until milk starts to bubble around the edges (scalding). Lower heat and cook for 10 minutes, stirring now and then so it doesn’t burn.
- Remove from heat and steep for ten additional minutes. Heat gently, and add chocolate, instant espresso, and brown sugar. Whisk briskly for 5 minutes over low flame until hot (do not boil), and the chocolate is completely melted. Stir in the vanilla. Serve with a dollop of whip cream and a sprinkle of cinnamon sugar. Enjoy!
Notes
- You can use any milk or non-dairy you want—however, full-fat dairy results in richer and creamier hot chocolate.
- This Mexican Hot Chocolate recipe also works well with milk, semisweet or dark chocolate.
- Topping Ideas: Whipped cream, marshmallows, white chocolate shavings or chocolate chunks, peppermint, toffee bits, cinnamon and sugar blend, pumpkin pie spice, etc.
- Refrigerate the Mexican Hot Chocolate for up to 3 days in an airtight container. Reheat in a saucepan over low heat until thoroughly heated; do not boil. After that, remove it quickly to serve
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.