What is authentic Mexican hot chocolate?

A rich, spiced drink made from Mexican chocolate tablets, cinnamon, and sometimes masa harina for thickness.

Can I make Mexican hot chocolate with cocoa powder only?

Yes — use high-quality cocoa powder and add cinnamon and vanilla for an authentic taste.

Does Mexican hot chocolate have cinnamon?

Yes, cinnamon is a key spice that defines the flavor.

How can I make Mexican hot chocolate dairy-free?

Swap milk for almond, oat, or coconut milk, and choose dairy-free chocolate tablets.

What’s the difference between Mexican hot chocolate and regular hot chocolate?

Mexican hot chocolate includes warming spices and often uses traditional chocolate tablets instead of plain cocoa powder.

Mexican Hot Chocolate Recipe – Rich, Creamy & Authentic

Name: Mexican Hot Chocolate Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 Mexican chocolate tablets (e.g., Abuelita or Ibarra) – the heart of authentic flavor, combining cocoa, sugar, and cinnamon in one.; 2 tablespoons unsweetened cocoa powder – deepens the chocolate richness.; 1 cinnamon stick or ½ teaspoon ground cinnamon – adds a warm, spicy note.; 4 cups milk or dairy alternatives – for creaminess; evaporated milk adds richness, while oat milk works beautifully for dairy-free.; ¼ cup piloncillo (or brown sugar) – a traditional sweetener with molasses depth.; Pinch of chili powder or cayenne – optional, for a subtle heat in a spicy Mexican hot chocolate recipe.; 2 tablespoons masa harina – for a thicker, champurrado-style texture.; 1 teaspoon vanilla extract – rounds out the flavor.

Description

Authentic Mexican hot chocolate with cocoa, cinnamon, and piloncillo for a rich, spiced, and creamy drink perfect for cozy evenings.

Ingredients

Scale

2 Mexican chocolate tablets (e.g., Abuelita or Ibarra) – the heart of authentic flavor, combining cocoa, sugar, and cinnamon in one.
2 tablespoons unsweetened cocoa powder – deepens the chocolate richness.
1 cinnamon stick or ½ teaspoon ground cinnamon – adds a warm, spicy note.
4 cups milk or dairy alternatives – for creaminess; evaporated milk adds richness, while oat milk works beautifully for dairy-free.
¼ cup piloncillo (or brown sugar) – a traditional sweetener with molasses depth.
Pinch of chili powder or cayenne – optional, for a subtle heat in a spicy Mexican hot chocolate recipe.
2 tablespoons masa harina – for a thicker, champurrado-style texture.
1 teaspoon vanilla extract – rounds out the flavor.

Instructions

Warm the milk: In a medium saucepan, warm the milk (or dairy alternative) over medium heat until steaming but not boiling.
Melt the chocolate: Add the Mexican chocolate tablets and whisk until fully melted and combined.
Add dry ingredients: Stir in the cocoa powder, cinnamon, and piloncillo, whisking to dissolve.
Add spice: If you like it spicy, sprinkle in a pinch of chili powder and stir well.
Thicken the texture: For a thicker texture, whisk in masa harina and simmer for 3–5 minutes until smooth.
Finish and serve: Remove from heat, stir in the vanilla extract, and serve immediately.

Notes

Swap evaporated milk with almond milk for a dairy-free version.
Use the crockpot method for a hands-off approach.
For a lighter option, reduce sugar or use a natural sweetener.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 22g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: mexican hot chocolate