About this recipe
When the weather turns chilly, there’s nothing more comforting than a cup of rich, creamy Mexican hot chocolate infused with warm spices. This traditional Mexican Spiced Hot Chocolate is made with semisweet chocolate, cinnamon, and other spices, creating a nostalgic and deeply satisfying drink perfect for cozy nights or holiday gatherings.
What Makes Mexican Hot Chocolate Special?
Unlike regular hot cocoa, this Spiced Mexican hot chocolate is all about texture, spice, and depth of flavor. The semisweet chocolate melts beautifully, giving the drink a rich, chocolatey taste. Cinnamon, allspice, chile ancho, and nutmeg enhance the warming effect, making it the ultimate comfort drink.
Why You’ll Love This Recipe
- Rich and creamy with deep chocolate flavor.
- Perfectly spiced with warm cinnamon and chile ancho.
- Authentic flavor with a modern take.
- Cozy and comforting for cold days or holiday gatherings
How to Make Traditional Mexican Hot Chocolate
1. Heat the ingredients. Combine the plant-based milk, water, cocoa powder, ground cinnamon, nutmeg, allspice, chile ancho, vanilla, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. Melt the Chocolate. Add the chopped semisweet chocolate and whisk continuously until it melts completely and blends with the rest of the ingredients, creating a smooth and velvety texture.
3. Serve and Enjoy. Pour the hot chocolate into mugs and serve immediately.
Mexican Spiced Hot Chocolate
This Mexican Spiced Hot Chocolate is more than just a drink—it’s a warm, nostalgic hug in a mug. Whether you’re making it for yourself or sharing it with family, it’s sure to become a seasonal favorite. Try it today and bring a taste of Mexico to your kitchen!
- Saucer or pot
- whisk or wooden spoon
- 3 cups plant-based milk (not cashew milk)
- 1 cup water
- 3 tablespoons cocoa powder
- 3 ounces semisweet chocolate (baking chocolate, chopped)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground chile ancho
- 1 teaspoon Mexican vanilla
- Pinch of salt
- In a medium saucepan, combine the plant-based milk, water, cocoa powder, ground cinnamon, nutmeg, allspice, chile ancho, vanilla, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Add the chopped semisweet chocolate and whisk continuously until it melts completely and blends with the rest of the ingredients, creating a smooth and velvety texture.
- Pour the hot chocolate into mugs and serve immediately.
Optional Toppings
- Whipped coconut cream
- A sprinkle of cinnamon
- Chocolate shavings
- A dusting of cocoa powder
- Aquafaba whipped cream
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨