With today’s recipe on how to make Mexican Hot Chocolate Mix, I do believe I have you guys covered as far as hot chocolate goes!
History of Hot Chocolate
Before we get into how to make this Mexican hot chocolate, many of you probably know that hot chocolate originated in Mexico. Yes, it’s true. Here are some fast facts:
- Drinkable chocolate yumminess (aka hot chocolate) dates as far back as 500 B.C. with the Mayans.
- It was used medicinally in the 1800s – I can get behind that!
- Hot chocolate was the first method of consumption of the cocoa bean – Next cocoa powder, and eventually candy.
If you want to read up on more history, The Spruce Eats nice breakdown of hot chocolate history. History nerds unite!
This recipe for hot chocolate includes chili and cinnamon, which are both associated with Mexican flavors. I originally wrote this post in 2014 and could change the name. Still, referring to this recipe as Mexican conveys the flavors better for the majority of my readers, which are American.
But back to my recipe, which is simply delicioso! In the interest of full disclosure, my kids don’t care for this one. They prefer the mix that Ellie shared.
However, if you have more “refined” tastes, this hot chocolate is so so good!
Now if you are not into homemade, you can buy Abuelita’s Mexican Hot Chocolate in the grocery store.
You only need to slowly heat the Abuelita chocolate with milk and sugar. It’s yummy and simple for a crowd!
However, I think my version is so much better! And it is really not that difficult to multiply for bigger quantities.
If you’re up for just one cup of spicy sweetness…proceed below!
Mexican Hot Chocolate Mix - 1 Cup
- 1 cup milk
- 1 1/2 tbsp. sugar
- 2 tsp. cocoa powder
- teeny pinch of salt
- 1/2 tsp. ground cinnamon
- 1 pinch chili powder or cayenne if you like heat
- whipped cream
- Heat the milk in a cup in the microwave for 1 ½ to 2 minutes.
- Stir in the sugar, cocoa powder, salt, cinnamon, & chili powder.
- Add mini marshmallows and top with whipped cream if desired.