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Cozy Mexican Hot Chocolate with Cinnamon and Chile

Mexican hot chocolate with cinnamon and chile - featured image

A rich, deeply flavorful hot chocolate made with cocoa, dark chocolate, cinnamon, and a subtle kick of ancho chile. This cozy drink is the perfect way to warm up on a cold day.

Ingredients

Scale
  • 2 cups whole milk (or milk alternative)
  • 2 tablespoons unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ ounces dark chocolate (70% cacao or higher), finely chopped
  • 1 ½ tablespoons brown sugar (or maple syrup)
  • ½ teaspoon ground cinnamon (Ceylon preferred)
  • ¼ teaspoon ground dried ancho chile powder
  • Pinch of sea salt
  • ½ teaspoon vanilla extract
  • Optional: 1 cinnamon stick, for stirring

Instructions

  1. In a small saucepan, whisk together the cocoa powder, ground cinnamon, ground ancho chile powder, and a pinch of sea salt.
  2. Add about ¼ cup of the milk and whisk vigorously to form a smooth paste.
  3. Pour in the remaining milk and add the brown sugar. Place the saucepan over medium heat.
  4. Whisk constantly as the mixture heats until it is steaming and small bubbles form around the edges (about 3-4 minutes). Do not let it boil.
  5. Remove the saucepan from the heat. Add the finely chopped dark chocolate and let it sit for 30 seconds, then whisk until completely smooth and glossy.
  6. Stir in the vanilla extract. Taste and adjust sweetness or spice as desired.
  7. Pour into your favorite mug and serve immediately. Use a cinnamon stick for stirring, if desired.

Notes

For a dairy-free version, use oat milk or full-fat canned coconut milk. For a spiked version, add 1-2 ounces of reposado tequila, dark rum, or Kahlúa after removing from heat. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days; reheat gently on the stovetop, whisking constantly. Do not microwave.

Nutrition

Keywords: Mexican hot chocolate, hot chocolate with cinnamon, spicy hot chocolate, ancho chile hot chocolate, cozy drink, winter beverage, hot cocoa