Spiced Mexican Cocoa

There’s nothing quite like a steaming mug of Mexican hot chocolate to transform a crisp autumn afternoon or a chilly winter evening into a moment of pure bliss. This isn’t just any hot chocolate; it’s an experience in a cup – wonderfully rich, exquisitely creamy, and infused with the warm, inviting spice of cinnamon. Forget those powdered mixes that taste artificial; this homemade recipe, crafted with two distinct types of premium chocolate, fresh dairy, and authentic ground cinnamon, elevates your comfort drink game to an entirely new level. Once you savor the depth of flavor and luxurious texture of this traditional Mexican delight, you’ll understand why I can confidently say I’ll never return to the store-bought alternatives. It’s truly a decadent treat that embodies the spirit of cozy indulgence.

Elevate Your Evening: Make it a Boozy Mexican Hot Chocolate!

For those moments when you need an extra layer of warmth and relaxation, transforming your Mexican hot chocolate into a spirited indulgence is an absolute must. There’s something incredibly satisfying about unwinding with a thoughtfully spiked beverage, especially after a particularly demanding day. The rich, spicy notes of this hot chocolate provide the perfect canvas for a variety of alcoholic additions.

My personal favorites for infusing a bit of adult charm into this drink are dark rum and vanilla vodka. Dark rum complements the deep chocolate and cinnamon beautifully, adding a molasses-like sweetness and a warming finish. Vanilla vodka, on the other hand, enhances the inherent sweetness and aromatic qualities of the hot chocolate, creating a smooth and subtly spiced cocktail. Beyond these, a range of liqueurs can also create a delightful twist. Consider the coffee richness of Kahlúa, the luxurious chocolate notes of Godiva liqueur, or the creamy Irish essence of Bailey’s – each offers a unique and delicious contribution to the overall flavor profile.

When it comes to serving, I highly recommend offering the alcohol as an individual add-in option. This approach allows each person to customize their drink, deciding precisely how much or how little spirit they prefer, catering to varying tastes and preferences. Simply set out a few bottles of your chosen liquors alongside the prepared hot chocolate. However, if you’re hosting a gathering and wish to prepare a full batch of boozy hot chocolate, you can incorporate approximately 1½ cups of your preferred alcohol directly into the pot at the very end of the cooking process, ensuring it’s well combined but not brought back to a boil, to preserve the alcohol’s potency and flavor.

Mexican Hot Chocolate

Spiced with cinnamon, this classic Mexican hot chocolate is incredibly creamy and rich, elevating your cozy days to an unforgettable experience!

Prep:
10 minutes

Cook:
15 minutes

Total Time:
25 minutes

Servings:
6 drinks

Print Recipe

Ingredients

• 4 cups whole milk, divided
• ½ teaspoon ground cinnamon
• 2 cups heavy cream
• ¼ cup granulated sugar
• 3-4 whole cinnamon sticks
• 8 ounces dark chocolate, chopped (2 (4-ounce) bars)*
• 8 ounces semisweet chocolate, chopped (2 (4-ounce) bars)*

Equipment

• Kitchen Scale (optional, but recommended for accuracy)

Instructions

1. Prepare Cinnamon Paste & Milk Mixture: In a small bowl, whisk 1 teaspoon of milk with the ground cinnamon to form a smooth paste. Add this paste, the remaining whole milk, heavy cream, granulated sugar, and whole cinnamon sticks to a large pot or Dutch oven. Stir well to combine all ingredients thoroughly. Gently heat this mixture over medium heat, stirring occasionally, until it is just about to boil – you’ll see small bubbles forming around the edges, but do not allow it to come to a rolling boil.

   

2. Melt the Chocolate: While the milk mixture is heating, set up a double boiler. Fill a saucepan with about 3 inches of water and bring it to a gentle boil. Place a heat-proof glass bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and semisweet chocolate to the bowl. Stir continuously with a spatula until both types of chocolate are fully melted and smooth. Using a double boiler prevents the chocolate from scorching, ensuring a silky finish.

   

3. Temper and Combine Chocolate: Remove the melted chocolate from the heat. Carefully ladle 3-4 spoonfuls of the warm milk mixture into the melted chocolate. Whisk constantly as you add the milk to prevent the chocolate from seizing and to ensure it remains smooth and runny. This tempering step helps the chocolate integrate seamlessly into the larger volume of liquid.

   

4. Final Warm-Through: Pour the tempered chocolate and milk mixture from the glass bowl into the large pot containing the remaining spiced milk. Whisk vigorously to fully combine, ensuring there are no streaks of unmixed chocolate. Continue to cook this rich blend over medium heat, whisking frequently, until the hot chocolate is thoroughly heated through and steaming. Again, be careful not to let it boil, as this can cause the chocolate to separate or burn.

   

5. Serve: Remove the cinnamon sticks before serving. Ladle the hot chocolate into individual mugs. For an elegant touch, garnish each serving with a light dash of ground cinnamon or a fresh cinnamon stick. Enjoy this deeply satisfying and aromatic Mexican hot chocolate immediately.

   

Notes for a Perfect Batch

*Chocolate Quality Matters: Always opt for high-quality chocolate, such as Baker’s, Ghirardelli, or your favorite gourmet brand. Better chocolate equals a better hot chocolate experience!

Pro Tips for Success:

• Prevent Clumping: Mixing ground cinnamon with a small amount of milk to create a paste before adding it to the main pot is a crucial step. This prevents the cinnamon from clumping and ensures it disperses evenly throughout the liquid for consistent flavor.
• Microwave Method: If a double-boiler isn’t convenient, you can melt the chopped chocolate in the microwave. Heat it in 30-second intervals, stirring thoroughly after each interval, until it’s smooth and fully melted. Be careful not to overheat it.
• Flavor Variations: Don’t hesitate to experiment with other whole spices! Star anise, cloves, or a pinch of freshly grated nutmeg can introduce wonderful new dimensions to the flavor profile of your hot chocolate.
• Spice it Up: For those who love a bit of heat, add a pinch or two of cayenne pepper (or more, to taste!) to the milk mixture. This provides a delightful, subtle kick that enhances the chocolate and cinnamon.
• Adult Version: Remember, you can add a shot of your favorite alcohol (like rum or vanilla vodka) to individual cups, or if you’re serving a larger group, incorporate about 1½ cups of alcohol into the entire batch after cooking for a spirited treat.

Storage Instructions:

Any leftover Mexican hot chocolate can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, gently reheat it in the microwave or on the stovetop over medium heat until it’s warmed through. Avoid boiling during reheating.

Nutrition Facts

Mexican Hot Chocolate

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Amount Per Serving (1 drink)

Calories 849
Calories from Fat 576

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% Daily Value*

Fat 64g98%

Saturated Fat 39g244%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 18g

Cholesterol 113mg38%

Sodium 95mg4%

Potassium 812mg23%

Carbohydrates 57g19%

Fiber 8g33%

Sugar 41g46%

Protein 13g26%

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Vitamin A 1469IU29%

Vitamin C 1mg1%

Calcium 323mg32%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

Effortless Enjoyment: Mexican Hot Chocolate in Your Crockpot

For those times when you prefer a more hands-off approach or are entertaining a crowd, making cinnamon hot chocolate in a crockpot is an absolute game-changer. This method allows the flavors to meld beautifully over time, resulting in an even richer and more harmonious drink with minimal fuss. To prepare, simply add all the listed ingredients – the whole milk (with the cinnamon paste pre-mixed), heavy cream, granulated sugar, whole cinnamon sticks, and both chopped dark and semisweet chocolates – directly into your slow cooker.

Set your crockpot to the low setting and allow the ingredients to gently heat and combine. Cook on low for approximately 2 hours, making sure to stir occasionally, especially during the first hour, to encourage the chocolate to melt evenly and prevent it from settling at the bottom. Continue cooking until the chocolate is fully melted and smoothly incorporated, and the mixture is thoroughly heated through to your desired temperature. The slow cooker method is perfect for keeping the hot chocolate warm for extended periods during gatherings, ensuring your guests can enjoy a perfectly warm mug anytime.

A Visual Guide: Crafting Your Mexican Hot Chocolate

Creating this decadent Mexican hot chocolate is a straightforward and rewarding process. Follow these simple steps, enhanced with visual cues, to achieve a perfectly creamy and spiced beverage that will impress every time.

1. Gather Your Ingredients and Prep Chocolate

Begin by laying out all the necessary components for your Mexican hot chocolate. This includes your whole milk, heavy cream, both dark and semisweet chocolates, granulated sugar, ground cinnamon, and whole cinnamon sticks. Take a moment to chop both the dark and semisweet chocolates into small, uniform pieces. This ensures they melt quickly and evenly, contributing to a smooth, lump-free hot chocolate. Having everything prepped makes the cooking process seamless.

2. Infuse the Milk with Cinnamon

In a small bowl, combine 1 teaspoon of whole milk with ½ teaspoon of ground cinnamon, whisking them together until a smooth paste forms. This crucial step prevents the cinnamon from clumping in the larger mixture. Transfer this cinnamon paste to a large pot or Dutch oven, then add the remaining 4 cups of whole milk, 2 cups of heavy cream, ¼ cup of granulated sugar, and 3-4 whole cinnamon sticks. Stir all the ingredients well to combine. Place the pot over medium heat and warm the mixture until it’s just on the verge of boiling, indicated by small bubbles forming around the edges. Do not let it boil vigorously.

3. Melt the Chocolate Perfectly

While your milk mixture is warming, set up a double boiler. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Place a heat-proof glass bowl on top of the saucepan, ensuring it creates a snug seal and the bottom of the bowl does not touch the simmering water. Add the chopped 8 ounces of dark chocolate and 8 ounces of semisweet chocolate to the bowl. Stir continuously with a rubber spatula or whisk until both chocolates are completely melted and form a smooth, glossy liquid. This method provides gentle, even heat, protecting the delicate chocolate from scorching or seizing, which is vital for a smooth finish.

4. Temper the Chocolate for Smoothness

Once the chocolate is fully melted, remove the glass bowl from the double boiler setup. Carefully add 3 to 4 ladles of the warm, spiced milk mixture into the melted chocolate. This step is crucial for tempering the chocolate; vigorously whisk as you add the milk. Continue whisking until the chocolate becomes very fluid and easily pours. This process helps to gradually bring the chocolate to a similar temperature as the milk, preventing it from seizing or becoming lumpy when eventually combined with the larger volume of liquid, ensuring an impeccably smooth and luxurious texture.

5. Combine and Finish Warming

Now, pour the tempered chocolate mixture from the glass bowl directly into the large pot containing the rest of the warm, spiced milk. Whisk everything together thoroughly until the chocolate is fully integrated, and the entire pot of hot chocolate has a uniform, rich brown color and consistent texture. Continue to cook this delightful concoction over medium heat, stirring frequently, until it is heated through to serving temperature. It should be steaming hot but, importantly, avoid allowing it to reach a vigorous boil, as this can affect the chocolate’s texture and flavor negatively. The goal is a perfectly warm, velvety smooth beverage.

6. Garnish and Serve with Flair

Before serving, carefully remove and discard the whole cinnamon sticks from the pot. Ladle the rich, aromatic Mexican hot chocolate into your favorite mugs. For a beautiful presentation and an extra burst of flavor, consider garnishing each serving with a light sprinkle of ground cinnamon on top. A fresh whole cinnamon stick can also be added to each mug as an elegant stirring rod and aromatic enhancement. Serve immediately and savor the luxurious blend of chocolate and spice.

We absolutely love seeing your culinary creations! If you make this Mexican Hot Chocolate, please share your photos and tag us on social media at @easydessertrecipes for a chance to be featured. Your delicious drinks inspire us all!