Get ready for a party in your mouth! Mexican Cocoa is a delicious blend of chocolate, cinnamon, and cayenne pepper. This hot chocolate has layers of flavor to it. And the little extra spot of heat from the cayenne pepper is very welcome to those of us who live in the high dessert and are already experiencing below freezing temperatures!
Mexican hot chocolate has a bolder chocolate flavor and is a little less sweet than traditional cocoa. Some people melt unsweetened chocolate bark when they make Mexican Cocoa, but I use Rodelle Gourmet Baking Cocoa because it has a bold chocolate flavor without the extra work. Since cocoa doesn’t need to be melted in a double boiler, it speeds up the process.
The chocolate and sugar really do balance out the cinnamon and cayenne pepper, but if you are worried about the heat, you can reduce the cayenne pepper to an 1/8 of a teaspoon.
I like to top my cocoa with homemade whipped cream, cinnamon sugar, and use a cinnamon stick as a stir stick. To make cinnamon sugar combine 1 teaspoon of cinnamon to 3 teaspoons of sugar and mix well. After you have filled up the cups with hot chocolate, top with whipped cream, sprinkle with cinnamon sugar, and then add a cinnamon stick if you have one.
- 4 cups whole milk
- ⅓ cup unsweetened cocoa powder
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne powder
- Place 1 cup of the milk to a medium saucepan.
- Cook over a medium flame until the milk just begins to simmer.
- Add cocoa powder, sugar, cinnamon and cayenne powder to the milk.
- Whisk until cocoa, sugar, spices and milk are thoroughly combined.
- Slowly add remaining 3 cups of milk, whisking to combine.
- Cook over a low flame until the hot chocolate is warmed through.
- Serve immediately.
- Optional: Top with whip cream, cinnamon sugar, and use a cinnamon stick as a stir stick.
More Hot Cocoa Recipes:
Candy Cane Hot Cocoa - An Easy Peppermint Hot Chocolate Recipe
How to Set Up a Hot Cocoa Bar – Plus 10 Hot chocolate Recipes
What is your favorite way to drink hot chocolate?