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!
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Easy Mexican Hot Chocolate
Mexican hot chocolate is a hot chocolate flavored with spices like cinnamon, cloves, and cayenne pepper.
The heat from the warming spices and cayenne pepper balances out the rich and decadent chocolate.
Mexican hot chocolate is usually made with bittersweet chocolate so that it’s not too sweet but this recipe is made with a sweet chocolate sauce.
RELATED: Iced Mexican Coffee
Recipe Highlights
- This delicious Mexican hot chocolate is made with creamy whole milk, warming spices (cinnamon and cloves), chocolate syrup, and topped off with homemade whipped cream.
- To make the drink extra delicious, use homemade chocolate syrup, which can be made with high-quality cocoa.
- The whipped cream topping is what takes this drink over the top and it’s quick and easy to make with a handheld milk frother.
RELATED: Salted Caramel Hot Chocolate
Ingredient Notes
- Chocolate syrup or sauce: Homemade chocolate syrup is the best since it’s made from scratch and you know exactly what’s in it, but store-bought sauce works great 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.
- Ground cayenne pepper: A moderate spicy pepper that gives the drink a little heat.
- 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: A touch of sea salt to chocolate balances out the sweetness.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Whisk together heavy cream, salt, and sugar. Set aside.
Use a handheld frother to make the whipped cream. Whisk until soft peaks form.
Step 2: Froth or heat milk. Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine.
Step 3: Put chocolate sauce into a mug.
Step 4: Add cinnamon, cloves, and cayenne pepper.
Step 5: Add frothed milk. Stir.
Step 6: Top with whipped cream.
Garnish with ground cinnamon.
Expert Tips
- Homemade chocolate syrup can be made ahead and stored in the refrigerator in an airtight bottle. The recipe makes a cup of syrup which can be used for days to make mochas like Salted Caramel Mocha.
- 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 will have deflated a bit.
Questions You May Have
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.
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.
Hot chocolate is made with chocolate and milk. Mexican hot chocolate is made with spices, chocolate, and milk.
Related
- Peppermint Hot Chocolate
- Matcha Hot Chocolate
- Earl Grey Hot Chocolate
- Easy Homemade Hot Chocolate
- Simple Homemade Syrups for Coffee and Tea
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Mexican Hot Chocolate
INGREDIENTS
Mexican Hot Chocolate
- 1 ⅓ cups milk
- 3 tablespoons chocolate sauce or syrup
- ½ teaspoon ground cinnamon + more for garnish
- ¼ teaspoon ground cloves
- 2 pinches ground cayenne pepper
Whipped Cream Topping
- ¼ cup heavy cream
- 1 teaspoon sugar
- pinch sea salt
INSTRUCTIONS
- Whisk together heavy cream, salt, and sugar. Set aside.Use a handheld frother to make the whipped cream. Whisk until soft peaks form.
- Froth or heat milk.Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine.
- Put chocolate sauce into a mug. Add cinnamon, cloves, and cayenne pepper.
- Add frothed milk. Stir.
- Top with whipped cream.Garnish with ground cinnamon.
EQUIPMENT
NOTES
- Any kind of milk can be used but whole milk is the best to get a rich and creamy hot chocolate.
- Homemade chocolate syrup can be made ahead and stored in the refrigerator in an airtight bottle. The recipe makes a cup of syrup which can be used for days to make mochas like Salted Caramel Mocha.
- 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 will have deflated a bit.
- 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.