There are many reasons to love hot chocolate: the nostalgia, the marshmallows, and – in the case of Mexican hot chocolate – that perfect combo of chocolate and spices. Our recipe elevates traditional hot cocoa with the bold cinnamon flavor, subtle nutmeg notes, and a spicy finish.
Served at 135°F (57°C)
What is Mexican Hot Chocolate?
Simply put, Mexican hot chocolate is hot chocolate with the addition of warming spices like cinnamon, chili powder, and cayenne if you like a little extra kick.
Pro tip: double check your chili powder to make sure it’s straight chili powder and not a chili spice blend, which usually includes cumin and other ingredients and will leave your hot chocolate tasting a little like a taco.
For a Vegan Mexican Hot Chocolate:
We recommend using a 1:1 combination of canned full-fat coconut milk and a more neutral-tasting milk like oat, macadamia, or almond. The coconut milk will give you a creamy hot chocolate, but the coconut flavor can be overwhelming. Using half almond milk will create a more neutral base that allows the chocolate and spices to be the stars of the show. You can omit the semi-sweet chocolate or find a vegan version. As for toppings, make your own coconut whipped cream or opt for vegan marshmallows.