Quick Mexican Hot Chocolate: Easy 5-Minute Cinnamon & Chile Recipe
This quick Mexican hot chocolate comes together in about five minutes, using simple ingredients like milk, cocoa powder, cinnamon, and a pinch of cayenne. It’s a warm, comforting drink with a subtle heat that will convert even the biggest hot chocolate skeptics.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 2 cups whole milk (or any milk you prefer—oat milk works great for a dairy-free version)
- 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
- 2 tablespoons granulated sugar (or to taste)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a small saucepan, whisk together the cocoa powder, sugar, ground cinnamon, cayenne pepper, and salt. Add about 2 tablespoons of the milk and whisk into a thick, dark paste.
- Pour the remaining milk into the saucepan with the cocoa paste. Whisk until fully incorporated and the mixture is a uniform dark brown.
- Place the saucepan over medium heat. Whisk occasionally and heat until it reaches a gentle simmer (small bubbles around the edges), about 3 to 4 minutes. Do not let it boil.
- Remove from heat and stir in the vanilla extract.
- Taste and adjust sweetness or heat as desired.
- Serve immediately in warmed mugs.
Notes
Bloom the cocoa and spices in a little milk first to prevent lumps and enhance flavor. Start with less cayenne and add more to taste. Do not let the milk boil. Warm your mugs with hot water before serving to keep the drink hot longer.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 22
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
Keywords: Mexican hot chocolate, quick hot chocolate, cinnamon hot chocolate, chile hot chocolate, easy hot chocolate, 5-minute hot chocolate