Mexican Hot Cocoa Mix Recipe

Inspired by a beloved gourmet cocoa mix, this homemade version is a delightful twist on a classic. Perfect for gifting or enjoying on chilly evenings, this rich and spicy Mexican hot cocoa mix blends the warmth of cocoa with the subtle zest of cinnamon and almond. Make a big batch to enjoy throughout the holiday season or give as thoughtful, homemade gifts to friends and family. This recipe is also fantastic as a substitute in other baking recipes that call for plain cocoa mix, and especially shines in Mexican coffee!

Prep Time 10 mins
Cook Time 10 mins
Calories 614 kcal
Protein 20g
Rating 5.0 (4 Reviews)
Mexican Hot Cocoa Mix 15

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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 Mix

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How to Make Mexican Hot Cocoa Mix

  1. In a medium bowl, whisk together the cane sugar, cocoa powder, cinnamon, nutmeg, cayenne pepper (if using), almond extract, and sea salt until thoroughly combined.
  2. Transfer the mixture to an airtight container.
  3. Makes approximately 2 cups of cocoa mix.
  4. **To prepare the hot cocoa:** In a small saucepan over medium heat, heat 2 cups of milk (dairy or non-dairy) or water.
  5. Gradually whisk in 2-4 tablespoons of the prepared cocoa mix, adjusting to your preferred sweetness and richness.
  6. Continue to whisk constantly until the cocoa is fully dissolved and the mixture is heated through (do not boil).
  7. Remove from heat and stir in a few drops of almond extract just before serving.
  8. Garnish with a cinnamon stick and/or mini marshmallows, if desired.
  9. Serve immediately and enjoy! Makes 2 servings.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

430g

Fat

35g

Carbs

41g