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Mexican Hot Chocolate Recipe

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3.9 from 7 reviews

This rich and comforting Mexican Hot Chocolate recipe combines traditional Mexican chocolate with warming cinnamon and creamy milk to create a deliciously thick and flavorful beverage perfect for chilly days or festive occasions. Optionally spiked with Kahlua or peppermint schnapps for an adult twist, it offers a perfect balance of spice, sweetness, and creaminess.

Ingredients

Liquid Base

  • 8 1/4 cups water (divided)
  • 1 cup milk (whole or almond milk)

Flavorings

  • 3 cinnamon sticks
  • 6 ounces Mexican chocolate

Thickener

  • 4 tablespoons corn starch
  • 1/4 cup cold water (for dissolving corn starch)

Optional

  • Kahlua or peppermint schnapps, to taste

Instructions

  1. Steep cinnamon: Bring 8 cups of water and 3 cinnamon sticks to a boil in a pot. Once boiling, remove from heat, cover, and let steep for 1 hour to infuse the water with cinnamon flavor.
  2. Dissolve Mexican chocolate: After one hour, discard the cinnamon sticks and return the cinnamon-infused water to medium-low heat. Add 6 ounces of Mexican chocolate and stir continuously until the chocolate is fully dissolved and the mixture is smooth.
  3. Prepare and add corn starch slurry: In a separate small cup, dissolve 4 tablespoons of corn starch in 1/4 cup of cold water, stirring thoroughly to prevent lumps. Slowly pour this slurry into the pot while stirring constantly to blend evenly and begin thickening the hot chocolate.
  4. Add milk and finish cooking: Pour in 1 cup of milk (whole milk for a creamier texture or almond milk for a dairy-free version). Heat the mixture gently until it reaches a slow boil, carefully turning off the heat immediately once boiling starts. The hot chocolate will thicken slightly and develop a creamy consistency. Optionally, stir in Kahlua or peppermint schnapps to taste before serving.

Notes

  • Use whole milk for a richer, creamier texture; almond milk is a great dairy-free alternative but results in a slightly lighter texture.
  • Mexican chocolate usually contains cinnamon and spices, enhancing the traditional flavor of this hot chocolate.
  • The steeping time for cinnamon can be shortened in a pinch, but one hour yields the best infused flavor.
  • Do not overboil after adding milk to prevent curdling and maintain smoothness.
  • Adjust sweetness by adding sugar or sweetener to taste if desired, as Mexican chocolate can vary in sweetness.
  • For an adult version, add a splash of Kahlua or peppermint schnapps just before serving.

Find it online: https://marthatasty.com/mexican-hot-chocolate-recipe/