This deliciously spiced Mexican Hot Chocolate served with a dollop of cinnamon whipped cream will warm you up on a chilliest of days! A velvety homemade hot cocoa is spiced with cinnamon, ginger, allspice and a pinch of cayenne. This recipe yields 4 cups and will serve 4 (8-ounce) to 8 (4-ounce) servings depending on mug sizes.
NOTE: This hot chocolate is pretty decadent, so I personally recommend the 4 ounce serving.
I love a new year.
We spent the first week of the new year taking down the tree and packing away Christmas decorations. It’s strange because I do love having the tree up and the cozy lights twinkling. But the moment I have my house back in order, I let out a sigh of relief and am secretly (or not so secretly) glad the holidays are over.
After packing away Christmas, Pat built us a toasty fire, my girls were downstairs to do their own thing. I plopped down on the couch to write my year in review post and together Pat and I simply relaxed. It was great. What would have made the day even more perfect, would be a glass of this Mexican hot chocolate – preferably spiked with Khalua, but sadly I didn’t have any of the ingredients.
This cup-of-cozy is creamy, chocolaty and is delightfully spiced with cinnamon, ginger, allspice and a pinch of cayenne – which gives you some subtle heat at back of the throat. And instead of the traditional marshmallow toppers, I whipped up a homemade cinnamon whipped cream. To. Die. For.
To Make This Mexican Hot Chocolate You Will Need:
for the hot chocolate:
- granulated sugar (white) – Lends sweetness and enhances flavor.
- unsweetened cocoa powder – Gives the hot chocolate that chocolatey flavor. (I use Ghirardelli’s. – not sponsored)
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- fine salt – Enhances the flavor in this recipe. Use sea salt or pink himalayan.
- allspice (ground) – Lends notes of black pepper, cinnamon, cloves, fennel, nutmeg and star anise.
- cayenne pepper (ground) – Gives this spice blend its heat.
- heavy cream – Lends richness.
- whole milk – Also lends richness and creaminess.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
for the cinnamon whipped cream:
- heavy cream
- powdered sugar
- cinnamon
- vanilla
Make The Hot Chocolate:
In a heavy bottom sauce pan, measure and add in 1/2 cup of granulated sugar, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger and a pinch of fine salt, allspice and cayenne.
Next, pour 1/3 cup of warm water.
Whisk to combine.
Bring to a boil over high heat, whisking often, until the sugar has dissolved.
Remove off of the heat and pour in the 2 cups of whole milk and 2 cups of heavy cream.
Lastly, measure and add 1/2 teaspoon of vanilla extract.
Stir and heat through over low to medium-low heat but make sure not to re-boil.
Make The Cinnamon Whipped Cream:
A little trick I like to do when I’m making whipped cream, is to chill the bowl and beaters in the freezer for about twenty minutes or so beforehand. The cream will set up and thicken faster this way. It’s not crucial or anything, so if you don’t have the time, you don’t have to.
Into your chilled bowl, pour in 1 cup of heavy cream.
Then, with your mixer or hand mixer on low, start to whip the heavy cream. Increase the speed gradually. Stop whipping the heavy cream once the cream starts to thicken, but isn’t completely thick yet. Then add in the 1/2 teaspoon vanilla and sift in the 2 tablespoons of powdered sugar and 1/2 teaspoon of ground cinnamon.
Continue to whip until it becomes thick and fluffy.
Stir the hot chocolate before ladling into mugs. Add a dollop of the cinnamon whipped cream and a dusting of cinnamon and cocoa powder if desired.
Creamy, dreamy, warm chocolaty goodness is just what you need to warm up on a cold day.
I really love the spice. It warms the back of my throat and is pretty delicious. You can’t go wrong with a warm mug of Mexican Hot Chocolate. And maybe some of these Mexican hot chocolate toasted pecans too?!
Enjoy! And if you give this Mexican Hot Chocolate recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Mexican Hot Chocolate with Cinnamon Whipped Cream
Ingredients
FOR THE HOT CHOCOLATE:
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 pinch fine salt
- 1 pinch allspice
- 1 pinch cayenne pepper
- 1/3 cup warm water
- 2 cups whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
FOR THE CINNAMON WHIPPED CREAM:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
MAKE THE MEXICAN HOT COCOA:
- In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.
- Remove off of the heat and pour in the whole milk and heavy cream. Stir and heat throughly over low to medium-low heat but make sure not to re-boil.
- Once hot, ladle into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon and cocoa powder if desired.
MAKE THE CINNAMON WHIPPED CREAM:
- Chill your bowl and beaters in the freezer for 20 minutes.
- Pour a cup of heavy cream into the chilled bowl and beat until it just starts to thicken. Add in the powdered sugar, cinnamon and the vanilla and continue to beat until thick.
- Cover and keep cold in your fridge until ready to use.
Notes
This recipe was originally posted on January 02, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Woah…this looks crazy good! Love that combination of spice and chocolate, perfect for a cold afternoon!
Thank you Kathryn! I love a warm mug in my hand when it’s cold outside 🙂
This looks like the perfect sweet treat on a cold day!!
Mexican hot cocoa is my faaaavorite! A big steamy mug of hot chocolate is what I crave pretty much every night in winter, and your recipe looks like it’s so cozy and flavorful. Definitely a perfect one to enjoy with friends and family! Happy New Year!
This is beautiful Laurie! Love the combination of spice and chocolate–I still haven’t tried a Mexican hot chocolate before. And I totally know what you mean about the holidays. I’m always a little sad that they’re over so quickly, but can’t help but feel a little relieved to clean everything up and have a slightly clearer calendar 🙂
allspice…ginger…cayenne…CHOCOLATE!! love this…yumma. It’s just what I need on this freezing cold day. xoxo Sheila
I think it is going to snow tonight; I think I need a nice big cup of this hot chocolate to keep me warm!
I might just be prepared to give my left arm for a mug of this hot chocolate right now. It sounds absolutely heavenly, and that cinnamon whipped cream? Amazing!
It’s like you read my mind! Making this now and if my it all smells delicious! Thank you!
so thankful there wasn’t another green smoothie on my blog roll this January 2nd. once this evil stomach bug evacuates our home, I’m making this!!!
Yay for Mexican!! I love this chocolate spiced hot cocoa! So my things during these cold short winter days! Beautiful photos too!
This is like the prettiest hot cocoa I’ve ever seen… not that that would stop me from drinking all of it in one sitting. 😉
Thanks Stephanie!
I love the lights and flash if Christmas. I also love having my house back to normal. Lol
Yummy kids love hot chocolate I’ll have to try this out. Beautiful glasses!
i’ve made this twice now that the stomach bug is gone. and with all this snow and cold in philadelphia – this hot chocolate is perfect. and so smooth. thanks for another yummy recipe!
Pingback: 25 Holiday Drink Recipes - Kendall Rayburn
Pingback: Mexican Spiced Hot Cocoa with Homemade Cinnamon Whipped Cream recipe – 07Recipes
Absolutely DELICIOUS and DECADENT!
This hot chocolate mixture is wonderful and the topping of cinnamon dusted vanilla whipped cream was delightful!
Coincidentally, just before Christmas I purchased an authentic Mexican Hot Chocolate mix and while it is very tasty, it does not compare to your recipe, Laurie! Thank you for sharing your brilliance! ;0)
By the way, I’m wondering if you have a glass ball looking over my house! LOL!
Last week you posted a very tasty tray bake recipe with perogies, cabbage and kielbasa (I substituted Sweet Italian sausage!) which arrived right in the middle of an extreme freeze. It immediately spoke to me and I knew I could substitute what I had on hand to avoid going to the grocers! Today we are at the tail end of a blizzard and your Mexican Hot chocolate recipe arrived right on cue and was very comforting! It took little time to put it together and I even had your recommended Ghirardelli cocoa powder in my pantry! It really is excellent!
Thank you again, Laurie, and please take very good care and stay warm too!
Warmest Wishes from The N0rth Pole, AKA The Canadian Prairies! LOL!
Hi Laurie!
I’m sorry I omitted this note in my previous submission!
I was wondering about the beautiful tarts that are shown along with your recipe for Mexican Hot Chocolate! They look so pretty and delicious. I looked through your site, but if they are there, I missed them. Do you have a recipe for them?
Also, may I suggest an inclusion to your recipe directions for the Mexican Hot Chocolate? It is a direction of when to add the vanilla to the milk mixture. Unless a reader looks through the pictorial steps, there is no clear direction when to add it. This ingredient is omitted in the printable directions.
I knew it should be added at the end, but others may not. Plus, I always read through the step-by-step instructions if they are included with a new recipe!
Again, “Thank you” Laurie for the wonderful content you provide for your readers!
Kind Regards from The (still frigid!) Canadian Prairies!
Hey!! Love to see the new photos, Laurie! I actually know those cookies, now I want one 😉 — and I also want to make this hot chocolate!
Laurie can confirm, but Alex, those are nutella biscuits. I stumbled upon them last year — I don’t usually buy cookies/ biscuits but we were travelling in the US and saw these and thought to get a couple of bags as presents for the kids in our lives back at home. Needless to say we broke into a bag and had to try some ourselves:)) This is how I know.