Spicy Mexican Hot Chocolate Recipe – Cinnamon & Chili Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Mexican Hot Chocolate Recipe – Cinnamon & Chili Delight

Okay, let’s be real. Hot chocolate is always a good idea, right? But sometimes, you want something a little…more. Something with a kick! I stumbled upon this Spicy Mexican Hot Chocolate a few winters ago, and it’s been a family favorite ever since. It’s warm, comforting, and that little hint of chili just wakes everything up. Trust me, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average hot chocolate. It’s a delightful blend of rich dark chocolate, warm cinnamon, and a surprising touch of chili that creates a truly unique and satisfying drink. It’s perfect for a cozy night in, a festive gathering, or just when you need a little something special to brighten your day. Plus, it comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to make this magical brew:

• ½ cup full fat milk (about 120ml)
• ½ cup water (about 120ml)
• 2 inch cinnamon stick
• ¼ cup dark chocolate chunks (71%) (about 60g)
• ½ tsp red chili flakes
• 1 tsp almond extract
• 1 tbsp honey or sugar (about 15ml)

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Dark Chocolate (71%): Don’t skimp here! The higher percentage of cacao really shines through and balances the spice beautifully. I prefer 71% because it’s rich without being too bitter.
• Cinnamon Stick Quality: A good cinnamon stick will be fragrant and have tightly curled bark. If yours is old and smells weak, it’s time for a new one. It really infuses the drink with that lovely warmth.
• Red Chili Flakes: This is where the magic happens! These aren’t about making it scorching hot, but adding a subtle warmth and complexity. It’s a nod to traditional Mexican hot chocolate, which often includes chili.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a saucepan, combine the milk, water, cinnamon stick, and dark chocolate chunks.
2. Place the saucepan over medium heat and bring the mixture to a boil. Keep an eye on it so the chocolate doesn’t burn!
3. Once boiling, reduce the heat to low and stir continuously until the chocolate is completely melted. This usually takes a couple of minutes.
4. Now, add the red chili flakes and simmer for another 1-2 minutes. This lets the chili infuse its flavor into the hot chocolate.
5. Remove the saucepan from the heat. Stir in the almond extract and honey (or sugar) until everything is fully dissolved.
6. Finally, strain the hot chocolate through a fine sieve into your favorite mug. This gets rid of any little bits of chocolate or chili flakes. Serve immediately and enjoy!

Expert Tips

• Don’t boil vigorously: Gentle simmering is key to prevent the chocolate from scorching.
• Stir, stir, stir! Constant stirring ensures the chocolate melts evenly and smoothly.
• Taste as you go: Adjust the honey or sugar to your liking. Everyone has a different sweet spot!

Variations

Want to customize this recipe? Go for it!

• Vegan Adaptation: Swap the full-fat milk for your favorite plant-based milk – almond, oat, or soy all work beautifully.
• Sugar-Free Adaptation: Use Stevia or Erythritol instead of honey or sugar. Adjust the amount to your preferred sweetness level. My friend, Priya, swears by Erythritol for a really clean taste.
• Spice Level Adjustment: If you’re sensitive to spice, start with ¼ tsp of chili flakes. If you like it really spicy, go up to ¾ tsp!
• Festive Adaptation: For a Christmas or Winter Holiday version, add a pinch of nutmeg and a star anise to the saucepan along with the cinnamon stick. It smells divine!

Serving Suggestions

This hot chocolate is amazing on its own, but here are a few ideas to take it to the next level:

• Top with a dollop of whipped cream (or coconut whipped cream for a vegan treat!).
• Sprinkle with a little extra chili flakes for a visual pop and an extra kick.
• Serve with a side of cinnamon-sugar dusted churros for the ultimate Mexican-inspired indulgence.

Storage Instructions

This hot chocolate is best enjoyed immediately. However, if you have leftovers (unlikely, I know!), you can store it in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave, stirring frequently.

FAQs

Let’s answer some common questions!

• Is this hot chocolate authentically Mexican? It’s inspired by traditional Mexican hot chocolate, which often includes chili and cinnamon. However, this recipe is a slightly adapted version for a wider audience.
• What type of dark chocolate works best? I recommend 71% cacao dark chocolate for the best flavor balance. But feel free to experiment!
• Can I make this ahead of time? It’s best made fresh, but you can prep the ingredients (chop the chocolate, measure out the spices) ahead of time.
• How can I adjust the sweetness? Simply add more or less honey or sugar to taste.
• What is the purpose of the cinnamon stick? The cinnamon stick infuses the hot chocolate with a warm, aromatic flavor. It’s a key component of the recipe!
• Can I use chili powder instead of flakes? You can, but chili flakes provide a more subtle and nuanced heat. If using chili powder, start with a very small amount (⅛ tsp) as it can be quite potent.