Mexican Hot Chocolate

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Do you delight in chocolate, cinnamon, and a bit of heat? That’s what Umamiology’s Mexican hot chocolate recipe is in a nutshell – delicious hot chocolate with notes of cinnamon and a kick at the end to warm you to the core!

If you’re tired of just the regular cup of hot chocolate that you get at every holiday occasion or venue, you’ve got to check out our Mexican hot chocolate recipe. It’s different, it’s new, and it’s addicting to the core.

One of the many beautiful things about the Mexican culture (strictly in my opinion), is the true heat in its food. That’s why you hear people say, “Is it spicy or is it Mexican spicy?” When you hear “Mexican spicy,” you know that food you’re eating will really have a kick!

Now, carry that thought into the best hot chocolate! Our chocolatey concoction has a punch at the end that will warm up even the coldest of toes or fingertips! This is why Mexican hot chocolate is the best hot beverage to have on a cold winter day.

Don’t worry, though! If you have small children (or adults who can’t handle the heat) partaking in this delicious chocolatey goodness, you can make a batch of our Homemade Hot Chocolate! This is a big crowd pleaser too – trust me, “You’ve never had chocolate like this!”

What Is Mexican Hot Chocolate?

True Mexican hot chocolate actually does not have a kick to it! In actuality, Mexican hot chocolate is hot chocolate made with Mexican chocolate, generous notes of cinnamon, sugar, and corn flour – this is called champurrado.

(Apologies to all the champurrado-purists, but we’re upping the umami with a cayenne kick for our version of this traditional delight!)

Abuelita Mexican Hot Chocolate

When prepping for this recipe, I had to tap on my friend from Mexico to see what the locals think is the best Mexican hot chocolate (of course!). She said she definitely grew up drinking Abuelita Mexican Hot Chocolate. This is a hot chocolate from Nestle and one that brings back nostalgic memories for many folks – highly popular amongst both young and old. You’ll notice that just one tablet of the Abuelita Mexican Hot Chocolate will fill the whole room with that cozy cinnamon aroma – no need for scented candles!

This here, (thank you, Abuelita), is the inspiration for our very own recipe. So prepare yourselves for an upgraded version of Abuelita Mexican Hot Chocolate – Umamiologist Mexican Hot Chocolate!

What Can I Use Instead of Condensed Milk

There are a few substitutes for condensed milk in the case of our Mexican hot chocolate recipe. And in order for you to pick the best substitute, I think it’s important to let you know the reason we have condensed milk in our hot chocolate recipes.

Condensed milk has a very viscous (or ooey, in technical terms) consistency. In addition, condensed milk is very sweet due to the added sugar in it. So the reason we use condensed milk is to add extra creaminess and sweetness. In fact, we don’t use any other sweetener in our recipe.

So here are your options – choose your own adventure!

[Option 1] Evaporated milk and sugar.
You can use evaporated milk as a substitute for condensed milk, especially if you already have a can of evaporated milk in your pantry. In addition to the evaporated milk, you’ll have to add in sugar (to taste, but I’d start with 1 tablespoon). You see, condensed milk is just sweetened evaporated milk.

[Option 2] Fattier milk and sugar.
Are you in the “Who keeps evaporated milk in their pantries?” camp? Nothing to fear – you can substitute the reduced fat milk in our recipe with a fattier milk, like whole milk or half & half. Fattier milk also adds creaminess to hot chocolate, so it’s a great substitute. Of course, you’ll still need to add sugar if you choose this option.

[Option 3] Sweeter chocolate and maybe sugar.
You don’t want to get any cans of milk because you think they’re weird and you’d rather not buy a fattier milk? Well, that’s why they have milk chocolate! (Well, not really, but sounds pretty reasonable, right?) Milk chocolate already has sugar added to it. So instead of using semi-sweet chocolate like the recipe calls for, you can pick a sweeter chocolate to use for your chocolate base. If you like your beverage even sweeter, you can add sugar to taste!

What is Milk Powder?

We dive into talking about evaporated milk, condensed milk, and milk powder in our Homemade Hot Chocolate recipe, so we’ll keep it short here…

Milk powder is what you get when you evaporate all of the water in milk. Once all the liquid is gone, you’re left with a solid form of milk. And in powder form, it’s milk powder!

We use milk powder in our hot chocolate recipes because it adds that extra creamy texture that everyone’s looking for.

Cocoa Powder vs Cacao Powder

We use cacao powder in our recipe, but you can always use cocoa powder if you already have it in your pantry.

What’s the difference? Check out my handy dandy table below!

Cacao Powder	Cocoa Powder
Made with unroasted, fermented cacao beans	Made with roasted, fermented cacao beans
Vegan (no additives during processing)	Not vegan (sugar and dairy could be added during processing)
Processed at low temperature	Processed at high temperature

The Ingredients for Mexican Hot Chocolate

• 2 cups Reduced Fat Milk (2%)
• 2 Tbsp Condensed Milk
• 1 Tbsp Milk Powder
• 2 Tbsp Cacao Powder (and a bit extra for garnish)
• 1/2 cup Ghirardelli Intense Dark Chocolate Bar coarsely chopped (or your favorite chocolate bar!)
• 1/4 tsp Ground Cinnamon
• 1/16 tsp Ground Cayenne Pepper
• 4 Cinnamon Sticks (optional for garnish but adds to the crucial cinnamon aroma)
• 1 cup Marshmallows (or other favorite topping)

The Equipment Needed

• Cutting Board
• Knife
• Small Pot
• Silicone Mixing Spoon or Whisk
• Ladle
• Mug Cups

Do I Need Mexican Chocolate for Mexican Hot Chocolate?

Surprisingly, no, you don’t! You don’t need to use Mexican chocolate for our version of Mexican hot chocolate.

If you’ve ever tried Mexican chocolate, you know it tastes very different from what you’d normally get from an American grocery store. Cinnamon is the key difference in Mexican vs American chocolate.

We’re effectively making our own Mexican chocolate by adding ground cinnamon in our hot chocolate. Simple, right?

Of course, if you want to use Mexican chocolate, please go ahead! It’ll be extra cinnamon-y, I’m sure!

How to Prep for Mexican Hot Chocolate

Pull out a cutting board and knife to coarsely chop your semi-sweet chocolate into little pieces. You don’t need to chop the chocolate too finely, but smaller pieces mean it will melt faster in the pot later.

How to Make Mexican Hot Chocolate

Now that you’re done prepping, it’s time to turn up the stove top heat!

In a small pot, combine all ingredients – milk, chocolate, cacao powder, condensed milk, milk powder, ground cinnamon, and yes, the ground cayenne pepper too! (Be sure to avoid sneezing!)

Bring the heat to a medium-low and mix in all the ingredients. Stir slowly and frequently so the chocolate melts and doesn’t stick to the bottom of the pot.

Once the mixture is warm and cozy (not boiling), turn off the heat. Ladle the hot chocolate into your favorite mug cups and top with a couple of cinnamon sticks, marshmallows and some cacao powder!

Serve immediately and enjoy the extra warmth a cup of Mexican Hot Chocolate brings. Cheers!

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