Mexican Hot Chocolate

Mexican Hot Chocolate

Traditionally enjoyed with marshmallows, this drink offers a comforting balance of sweet and spicy flavours, making it a delightful twist on classic hot chocolate. It’s made with rich semi-sweet chocolate, a hint of cinnamon and a touch of cayenne pepper for a subtle kick.


  • 2 1/2 c. whole milk
  • 1/2 teaspoon ground cinnamon, plus more for decoration
  • pinch of cayenne pepper (optional)
  • 6 oz. semi-sweet chocolate, chopped, plus extra for garnish
  • 1/2 teaspoon pure vanilla extract
  • pinch of kosher salt
  • marshmallows, to serve


Combine milk, cinnamon and cayenne pepper (if using) in a medium saucepan over medium heat. Bring to the boil, stirring occasionally.

Remove from the heat and add the chopped chocolate, vanilla extract and a pinch of salt. Allow the chocolate to melt for 1 minute.

Whisk until the chocolate is completely melted and the mixture is smooth.

Return the saucepan to the low heat and warm the mixture until hot but not boiling.

Serve in mugs with marshmallows and a sprinkle of cinnamon or grated chocolate for decoration.

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