Mexican Hot Chocolate Recipe

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I recently shared how I have teamed with a fellow blogger Neyssa, who runs the site Latina Misfit on a Mission to run a series of Hispanic-inspired Thanksgiving and holiday recipes here at The Coupon Project!

Make sure to check out the Chorizo Rice and Turkey & Cheese Empanadas recipes in case you missed them.

Mexican Hot Chocolate Recipe

Today’s recipe is a delicious, spicy spin on hot chocolate. Neyssa writes, “Chocolate is something we ALL LOVE. What better way to remind us of a tropical home on a snowy night, than by infusing the beloved flavors of cinnamon and chili powder to our hot cocoa?”

Well, if you live here in Western Washington, you might be more likely to get a rainy night than a snowy night. Either way, it’s hard to top the coziness of a cup of hot cocoa!

Abuelita Chocolate

Here’s what you’ll need:

  • 1/3 cup of water
  • 1 whole tablet of Abuelita’s chocolate, cut into chunks*
  • 1 cinnamon stick
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cocoa powder
  • Pinch of salt
  • 2 1/2 teaspoons of condensed milk (or more/less, as desired)
  • 4 cups of milk
  • Whipped cream (optional)

*You can find this item down the international foods aisle of your grocery store.

Chopped Abuelita Chocolate

In a medium to large pot, over medium high heat, bring water to a boil. Add in Abuelita’s chocolate.

Making Mexican Hot Chocolate

With a whisk, mix constantly for two minutes.

Adding Spices to Mexican Hot Cocoa

Lower heat to low, add in cinnamon, chili powder, cocoa, and salt. Mix thoroughly together for one minute.

Adding Milk to Hot Cocoa

Add in condensed milk and milk. Allow to cook over low heat for 10 minutes, stirring occasionally.

Hot Cocoa with Whipped Cream

Top each with whipped cream (if desired) and serve! This recipe makes four servings.

For more recipes, please see my recipe page!