Easy Mexican Hot Chocolate

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Made with warming spices and homemade chocolate syrup, this Mexican hot chocolate is completely creamy and luxurious. See how quick and easy this drink comes together, including the decadent whipped cream topping!

Mexican hot chocolates in glass mugs with whipped cream.

Why You’ll Love This Recipe

  • This delicious Mexican hot chocolate is made with whole milk (makes for a creamier drink), warming spices (cinnamon and cloves), chocolate syrup, and topped off with fluffy homemade whipped cream.
  • The chocolate part of this hot chocolate is from chocolate syrup which can be made ahead of time if you want to go with my homemade, from scratch recipe (which I recommend since it’s pretty easy to make!). It can also be store-bought if you want to save time. Chocolate syrup can be used to make mocha drinks like iced mocha.
  • The whipped cream topping is what takes this drink over the top and it’s surprisingly quick and easy to make with one handy tool — a handheld milk frother. It’s easy to use and easy to clean.
  • There’s no coffee in this drink, but if you want the same flavors but with coffee, make it iced with my Iced Mexican Coffee recipe.

Looking for more hot chocolate recipes? Check out Peppermint Hot Chocolate, Earl Grey Hot Chocolate, Matcha Hot Chocolate, and Hojicha Hot Chocolate.

Ingredient Notes

Mexican Hot Chocolate ingredients.
  • Chocolate syrup
    Homemade chocolate syrup is the best since it’s made from scratch and you know exactly what’s in it, but store-bought works too.
  • Ground cinnamon
    The key ingredient that takes it from regular hot chocolate to Mexican hot chocolate. You’ll see a variety of spices added to other Mexican hot chocolates but cinnamon is always in every single one.
  • Ground cloves
    A warming spice like cinnamon, cloves add more depth of flavor to the drink.
  • Milk
    You can use any kind of milk but whole milk is the best if you want a rich and creamy hot chocolate.
  • Heavy cream
    To make the whipped cream topping.
  • Sugar
    Sweetens the whipped cream and any kind of sugar will work but white, granulated sugar works best.
  • Sea salt
    I like to add a touch of sea salt to any sweet drink so that it balances out the sweetness. The one I use is THE BEST sea salt EVER. It elevates any dish it’s added to.

Step-by-Step Instructions

Four photos showing the steps to make Mexican hot chocolate.

For full ingredients and instructions, scroll down to the recipe.

  1. Make whipped cream topping.
    Sugar, salt, and heavy cream are whipped to using a handheld milk frother. It takes seconds to get fluffy whipped cream.
  2. Combine milk, spices, and chocolate syrup in a saucepan.
  3. Stir on low heat for 4 minutes.
    Don’t let it come to a boil.
  4. Pour Mexican hot chocolate into a mug and top with whipped cream.
    Spoon the whipped cream onto the drink. Add ground cinnamon and grated chocolate as optional garnish.
My Handheld Milk Frother Pick

Photo Credit: amazon.com

My secret weapon to making whipped cream for drinks in seconds. Once you use one, you’ll use it all the time.
SEE PRICE ON AMAZON

Expert Tips

  • Homemade chocolate syrup can be made ahead and stored in the refrigerator in an airtight container. The recipe makes a cup of syrup which can be used for days to make mochas like Salted Caramel Mocha.
  • If you want a little spicy kick, add a pinch of cayenne pepper.
  • The longer you whisk the heavy cream, the stiffer the cream will get. If you want more of a pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream.
  • Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it may have deflated a bit.

Questions You May Have

Can I make hot chocolate in the microwave?

You can, but it’s a little tricky since if the milk gets too hot too quickly, it’ll overflow and make a mess. Make sure you keep an eye on it and heat 15 seconds at a time.

Is there caffeine in Mexican hot chocolate?

There’s caffeine in chocolate so there’s caffeine in the drink. Brewed coffee has about 240 mg of caffeine and hot chocolate has about 20 mg.

What’s the difference between hot chocolate and Mexican hot chocolate?

Hot chocolate is made with chocolate and milk. Mexican hot chocolate is made with spices, chocolate, and milk.

Mexican hot chocolate in a glass cup with whipped cream, garnished with grated chocolate and ground cinnamon.

Related

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Easy Mexican Hot Chocolate

Author: Jee Choe
Delicious Mexican hot chocolate made with warming spices and homemade chocolate syrup.
5 from 1 vote
Prep Time 6 mins
Total Time 6 mins
Course Drinks
Yield1 serving

INGREDIENTS
 

Mexican Hot Chocolate

Whipped Cream Topping

INSTRUCTIONS

  • Make whipped cream topping.
    Sugar, salt, and heavy cream are whipped to using a handheld milk frother. It takes seconds to get fluffy whipped cream.
  • Combine milk, spices, and chocolate syrup in a saucepan. Stir on low heat for 4 minutes.
    Don't let it come to a boil.
  • Pour Mexican hot chocolate into a mug and top with whipped cream.
    Spoon the whipped cream onto the drink. Add ground cinnamon and grated chocolate as optional garnish.

NOTES

  • Homemade or store-bought chocolate syrup be used.
  • Whole milk makes the creamiest hot chocolate but you can use any milk you like.
  • Homemade chocolate syrup can be made ahead and stored in the refrigerator in an airtight container. The recipe makes a cup of syrup which can be used for days to make mochas like Salted Caramel Mocha.
  • If you want a little spicy kick, add a pinch of cayenne pepper.
  • The longer you whisk the heavy cream, the stiffer the cream will get. If you want more of a pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream.
  • Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it may have deflated a bit.

NUTRITION

Calories: 661 | Carbohydrates: 71g | Protein: 11g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 132mg | Sodium: 187mg | Potassium: 547mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1552IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 2mg
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