Mexican Hot Chocolate
There are many reasons to love hot chocolate: the nostalgia, the marshmallows, and – in the case of Mexican hot chocolate – that perfect combo of chocolate and spices. Our recipe elevates traditional hot cocoa with the bold cinnamon flavor, subtle nutmeg notes, and a spicy finish.
Served at 135°F (57°C)
- 8 oz milk of choice
- 1 ½ Tbsp unsweetened cocoa powder
- 1 Tbsp sugar or other sweetener
- 1 oz semi-sweet chocolate, chopped or chips
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- ⅛ tsp nutmeg
- pinch of cayenne (optional)
- pinch of chili powder
- pinch of sea salt
- Optional toppings: marshmallows, whipped cream, chocolate shavings, cinnamon
- In a medium saucepan, bring milk to a low simmer over medium heat, being careful not to boil.
- Add cocoa powder, sugar, spices, and semi-sweet chocolate, and whisk thoroughly until combined and chocolate has melted.
- Pour into your Ember Mug², set at 135℉.
- Top with marshmallows, whipped cream, chocolate shavings, or cinnamon, if desired.
What is Mexican Hot Chocolate?
Simply put, Mexican hot chocolate is hot chocolate with the addition of warming spices like cinnamon, chili powder, and cayenne if you like a little extra kick.
Pro tip: double check your chili powder to make sure it’s straight chili powder and not a chili spice blend, which usually includes cumin and other ingredients and will leave your hot chocolate tasting a little like a taco.
For a Vegan Mexican Hot Chocolate:
We recommend using a 1:1 combination of canned full-fat coconut milk and a more neutral-tasting milk like oat, macadamia, or almond. The coconut milk will give you a creamy hot chocolate, but the coconut flavor can be overwhelming. Using half almond milk will create a more neutral base that allows the chocolate and spices to be the stars of the show. You can omit the semi-sweet chocolate or find a vegan version. As for toppings, make your own coconut whipped cream or opt for vegan marshmallows.
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