If you’re craving something warm, rich, and just a little bit spicy, you’re going to love this Mexican Spiced Hot Chocolate.
It’s cozy, creamy, and has just the right kick of heat from cayenne, with a deep cocoa flavor and a whisper of cinnamon and nutmeg.
I make this all winter long—especially on lazy Sundays or whenever friends come over.
It feels special but takes just minutes to make.
What You’ll Need
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 2 oz dark chocolate (70% cocoa), finely chopped
- 3 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1/8 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
Pro Tips
- Use high-quality dark chocolate—makes all the difference in richness.
- Warm the milk slowly so it doesn’t scorch or boil over.
- Adjust cayenne to taste. Start small; you can always add more.
- Whisk constantly when adding cocoa to avoid lumps.
- Serve immediately for the creamiest, richest flavor.
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Small knife and cutting board
- Ladle
- Mug for serving
Substitutions and Variations
- Use almond or oat milk instead of whole milk for dairy-free version.
- Replace heavy cream with more milk for a lighter drink.
- Try chili powder instead of cayenne for a smokier spice.
- Add whipped cream or marshmallows for extra indulgence.
Make-Ahead Tips
You can make the full batch, refrigerate it, and reheat gently on the stove. Just whisk it well as it warms up.
Instructions
Step 1: Combine milk and cream
Pour 2 cups of whole milk and 1/2 cup of heavy cream into a medium saucepan. Warm over medium heat until hot but not boiling.
Step 2: Whisk in cocoa and sugar
Add 1/4 cup unsweetened cocoa powder and 3 tbsp sugar to the warm milk mixture. Whisk continuously until fully dissolved and smooth.
Step 3: Add chopped chocolate
Stir in 2 oz chopped dark chocolate (70% cocoa). Keep whisking until melted and velvety.
Step 4: Add spices and vanilla
Add 1/2 tsp cinnamon, 1/8 tsp cayenne pepper, 1/8 tsp ground nutmeg, 1/2 tsp vanilla extract, and a pinch of salt. Stir well to combine. Heat for another minute, then remove from heat.
Step 5: Serve
Ladle into your favorite mug and enjoy while hot. Top with a sprinkle of cinnamon or a cinnamon stick if you like.
Leftovers and Storage
Cool leftovers, pour into a jar, and store in the fridge for up to 3 days. Reheat slowly on the stove and whisk well before serving again.
Why I Love This Recipe
This hot chocolate feels like a hug in a mug. I first tried something similar while traveling through Oaxaca and immediately fell in love. It’s not your regular sweet cocoa—this one’s bold, complex, and has a little fire.
- Super easy to make in just 10 minutes
- Warm and cozy, especially on cold days
- Customizable with spice level and toppings
- Feels like a treat without needing dessert
- Made with ingredients you probably already have
Makes
2 generous servings
Total Time
10 minutes
Macros (per serving, approx.)
- Calories: 310
- Protein: 5g
- Fat: 21g
- Carbs: 28g
- Fiber: 3g
- Sugar: 20g
Why This Recipe Works (Quick Science)
The fat from both the cream and chocolate binds with the spices to carry flavor better and give that creamy mouthfeel. Heating milk slowly prevents curdling and helps all ingredients dissolve evenly, giving you that rich, silky finish without any gritty bits.
Common Mistakes
- Boiling the milk: It can scorch or curdle. Keep it below a simmer.
- Not whisking enough: Cocoa can clump if not mixed well.
- Adding spices too late: They need time to infuse into the hot liquid.
- Using low-quality chocolate: It really does affect the final flavor.
What to Serve With
- Churros or cinnamon sugar toast
- Simple buttered croissants
- A cozy slice of banana bread
- Breakfast tacos for a fun brunch twist
FAQ
Can I make this without cayenne?
Yes! Just skip it for a more traditional cinnamon hot chocolate.
Is it very spicy?
Nope—just a gentle warmth. But you can adjust the cayenne up or down.
Can I double the recipe?
Absolutely. Just use a bigger pot and whisk well to combine everything evenly.
Can I use cocoa mix instead of cocoa powder and sugar?
Technically yes, but the flavor won’t be as deep or rich.
