Find my drinkHomemade hot chocolateThick European drinking chocolateMexican hot chocolateSee all: Hot chocolateChocolate milkshakeFrozen hot chocolateMochaSee all: Cold & coffeeBest hot chocolate mixesBest cocoa powderAll reviewsSee all: Cocoa & mixesCalorie calculatorParty calculatorChocolate drink finderSee all: ToolsGuides
Mexican Hot Chocolate

Hot · Spiced

Mexican Hot Chocolate

Warm cinnamon, a hint of chili and frothy Mexican chocolate: whisked until foamy, the traditional way.

Prep
10 min
Total
10 min
Serves
2
Calories
330

HotSpicedHoliday

Jump to recipe

Mexican chocolate tablets are made with sugar and cinnamon, and they give this drink its slightly grainy, deeply spiced character. Traditionally it’s frothed with a wooden molinillo; a whisk or blender works too.

Ingredients

2 servings

You’ll need: Small saucepan, Whisk

Method

  1. Warm the milk with the cinnamon stick over medium heat until steaming, about 5 minutes.

  2. Add the chopped chocolate and whisk until melted.

  3. Remove the cinnamon stick; stir in the vanilla, chili and salt.

  4. Whisk vigorously (or blend for 10 seconds) until foamy, then pour into mugs.

Tips

  • No Mexican chocolate? Use 2 oz semisweet chocolate, 1 tbsp sugar and ½ tsp ground cinnamon.

  • Check the label if you need it dairy-free: formulas vary.

Nutrition per serving, approximate

Calories
330
Protein
9g
Carbs
42g
Sugar
39g
Fiber
2g
Fat
15g
Caffeine
8mg

Estimated from standard USDA values for the ingredients listed; brands vary.

Variations

  • Champurrado: Thicken with masa: see our champurrado.

  • Spicier: Add a pinch of cayenne.

Nutrition at a glance

One serving has about 330 calories, 39 g sugar, 9 g protein and about 8 mg caffeine. Values are estimates from USDA data for the exact amounts listed; your chocolate brand and milk change them: check your version with our chocolate drink calorie calculator.

Storing and reheating

Leftover hot chocolate keeps in a covered jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, whisking well: the chocolate settles as it cools. A skin on top is normal; whisk it back in.

Choosing your chocolate

For drinks made with cocoa powder, Dutch-process gives a darker, smoother, mellower cup and natural cocoa a brighter, fruitier one. For melted chocolate, use a bar you’d enjoy eating: chips contain stabilizers that resist melting. See our cocoa and hot chocolate mix reviews and cocoa powder guide.

Frequently asked questions

What makes hot chocolate Mexican?

Cinnamon-spiced chocolate (often with chili and vanilla), frothed until foamy.

Made this one?

Rate it

Reader twists and tips

Made Mexican Hot Chocolate? Tell us what you changed and how it came out. The first good one goes right here.

Share your twist

We read every tip before it goes live. No links, please, and nothing personal about other people.

Gear for this recipe

Nestlé Abuelita Mexican Chocolate Tablets

★★★★★★★★★★ 4.3 · Best for mexican hot chocolate and champurrado

Sweet, cinnamon-spiced chocolate tablets made for whisking into hot milk. The classic base for Mexican hot chocolate.

Type
Mexican chocolate
Size
6 tablets (about 19 oz)
Cost
about 25¢ per oz
Make with
Melt into hot milk
From $5Check price Full review

More chocolate drinks

Homemade Hot Chocolate (From Cocoa Powder) Hot · ClassicHomemade Hot Chocolate (From Cocoa Powder) 290 cal 5 min Thick European Drinking Chocolate Hot · Dark chocolateThick European Drinking Chocolate 535 cal 10 min Champurrado (Mexican Chocolate Atole) Hot · SpicedChampurrado (Mexican Chocolate Atole) 255 cal 20 min Peppermint Hot Chocolate Hot · MintPeppermint Hot Chocolate 435 cal 5 min Salted Caramel Hot Chocolate Hot · CaramelSalted Caramel Hot Chocolate 525 cal 5 min White Hot Chocolate Hot · White chocolateWhite Hot Chocolate 385 cal 5 min