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Creamy Mexican Hot Chocolate Recipe with Cinnamon Easy and Perfect for Winter

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A cozy and creamy Mexican hot chocolate infused with cinnamon, perfect for warming up winter evenings with a smooth, velvety texture and a subtle spicy twist.

Ingredients

Scale
  • 2 cups (480 ml) whole milk (or almond/oat milk for dairy-free option)
  • 3 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 oz (28 g) dark chocolate, chopped (semi-sweet or bittersweet)
  • 1 teaspoon ground cinnamon or 1 cinnamon stick
  • 2 tablespoons (25 g) granulated sugar (brown sugar can be used as a swap)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: pinch of cayenne pepper or chili powder for mild heat

Instructions

  1. Pour 2 cups (480 ml) of whole milk into a medium saucepan. Add 1 cinnamon stick or 1 teaspoon ground cinnamon. Warm over medium heat until just about to simmer, about 5–7 minutes, avoiding boiling.
  2. While the milk warms, combine 3 tablespoons (15 g) unsweetened cocoa powder, 2 tablespoons (25 g) granulated sugar, and a pinch of salt in a small bowl.
  3. Remove about 1/4 cup (60 ml) warm milk from the saucepan and whisk it into the cocoa mixture to create a smooth paste.
  4. Pour the cocoa paste back into the saucepan with the rest of the milk. Reduce heat to low and whisk continuously to combine.
  5. Stir in 1 oz (28 g) chopped dark chocolate and 1/2 teaspoon vanilla extract. Whisk until the chocolate melts completely, about 2–3 minutes, until thick and creamy but pourable.
  6. If desired, add a pinch of cayenne pepper or chili powder and whisk well for a spicy kick.
  7. Taste and add more sugar if needed. Remove the cinnamon stick if used.
  8. Serve immediately in a heatproof mug. Optionally top with whipped cream and a sprinkle of cinnamon or grated chocolate.

Notes

Heat milk gently to avoid scorching. Whisk continuously to prevent lumps. Use good-quality dark chocolate for richer flavor. For extra creaminess, substitute half the milk with cream or add mascarpone cheese. Warming the mug beforehand helps keep the drink hot longer. For a smoother texture, use an immersion blender if needed. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.

Nutrition

Keywords: Mexican hot chocolate, cinnamon hot chocolate, creamy hot chocolate, winter drink, cozy beverage, spicy hot chocolate, easy hot chocolate recipe

Find it online: https://lemonydrinks.com/creamy-mexican-hot-chocolate-recipe-with-cinnamon-easy-and-perfect-for-winter/