Mexican Hot Cocoa Recipe

Indulge in this fiery-sweet Mexican Hot Cocoa recipe! Inspired by VeryBestBaking.com and the Zaar World Tour 2005, this spiced hot chocolate recipe delivers a rich, warming hug with a delightful kick of cinnamon. Perfect for chilly evenings or a festive treat, this easy recipe is ready in minutes.

Prep Time 5 mins
Cook Time 10 mins
Calories 184.8 kcal
Protein 14g
Rating 4.9 (62 Reviews)
Mexican Hot Cocoa 58

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Hot Cocoa

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How to Make Mexican Hot Cocoa

  1. In a small, heavy-bottomed saucepan, whisk together 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1 teaspoon ground cinnamon until well combined.
  2. Gradually whisk in 2 cups of milk (whole milk recommended for richness) over medium heat, stirring constantly to prevent scorching.
  3. Heat the mixture until it's steaming and hot, but do not let it boil. Reduce heat if necessary to maintain a gentle simmer.
  4. Remove from heat and stir in 1 teaspoon pure vanilla extract.
  5. For an extra-frothy treat, vigorously whisk the cocoa with a wire whisk until it's light and airy.
  6. Pour immediately into mugs and enjoy! Garnish with a sprinkle of cinnamon or a mini marshmallow for an extra touch of deliciousness.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

51g

Fat

23g

Carbs

8g