Easy Mexican Hot Cocoa

Why You’ll Love Easy Mexican Hot Cocoa Recipe

I love this recipe because it comes together incredibly fast and tastes far more special than basic hot cocoa. I enjoy how the spices add warmth without overpowering the chocolate, and I like that I can easily adjust the sweetness or spice level depending on my mood. It’s simple, nostalgic, and comforting all at once.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 Cups Milk (not skim)
3 Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Vanilla Extract
½ Cup Semi-Sweet Chocolate Chips
¼ teaspoon Chili Powder
¼ teaspoon Ground Cayenne (optional, for a spicier Hot Cocoa)

Directions

I start by adding the milk, cocoa powder, sugar, ground cinnamon, vanilla extract, chocolate chips, and chili powder to a medium saucepan.

I whisk everything together until the mixture is smooth and fully combined, making sure there are no cocoa lumps.

I heat the mixture over medium heat until it begins to steam, whisking occasionally, but I make sure not to let it boil.

Once hot, I pour the cocoa into mugs and serve it immediately, adding my favorite hot chocolate toppings if I’m in the mood.

Servings and Timing

I get about 4 servings from this recipe. Prep time takes around 3 minutes, cook time is about 10 minutes, and the total time comes out to roughly 13 minutes.

Variations

I add the optional ground cayenne when I want a bolder, spicier kick. Sometimes I swap the semi-sweet chocolate chips for dark chocolate for a richer flavor. When I want extra creaminess, I replace part of the milk with a splash of heavy cream.

Storage/Reheating

I store leftover hot cocoa in a covered container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stove or in the microwave, stirring well so the chocolate stays smooth.

FAQs

Is this hot cocoa very spicy?

I find it gently warming, not spicy, unless I add the optional cayenne.

Can I make this dairy-free?

I’ve made it with full-fat plant-based milk, and it still turns out creamy and delicious.

Why shouldn’t I let it boil?

I avoid boiling so the milk doesn’t scorch and the cocoa stays smooth.

Can I use dark chocolate instead of semi-sweet?

I do this often when I want a deeper chocolate flavor.

Is skim milk okay?

I prefer not to use skim milk because it doesn’t give the same rich texture.

Can I reduce the sugar?

I adjust the sugar to taste, especially if I use sweeter chocolate chips.

What toppings work best?

I like whipped cream, marshmallows, or a sprinkle of cinnamon on top.

Can I make this ahead of time?

I make it ahead and reheat gently, whisking before serving.

Does the chili powder make it taste savory?

I find it adds warmth and depth, not a savory flavor.

Can kids drink this?

I usually skip the cayenne and reduce the chili powder when serving it to kids.

Conclusion

I keep coming back to this Easy Mexican Hot Cocoa because it’s quick, comforting, and full of personality. I love how the subtle spice transforms a familiar drink into something special, making it a recipe I reach for again and again during cooler weather.