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A cup of Mexican hot chocolate with cinnamon sticks and whipped cream.
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Recipe by Jackie Thesing

Mexican Hot Chocolate

Looking for a twist on the classic hot chocolate? Try this easy homemade Mexican hot chocolate! This hot chocolate has the same base recipe as the Homemade Organic Hot Chocolate[1] listed above, then we add a touch of cinnamon, chili powder and cayenne pepper. The spice blends perfectly with the creamy chocolate base. If you’re looking to make your Mexican hot chocolate extra rich and decadent, substitute the milk for Organic Valley Heavy Whipping Cream or Organic Valley Half and Half.

5 MIN PREP
5 MIN COOK
10 MIN TOTAL
2 servings
Ingredients
2 cups Organic Valley Whole Milk
2 tablespoons unsweetened cocoa powder
A small bowl of sugar.
2 tablespoons granulated sugar or organic cane sugar
A small bowl of sugar.
Dark Chocolate
¼ cup semisweet or bittersweet chocolate (2 ounces)
Dark Chocolate
Ground Cinnamon
½ teaspoon ground cinnamon
Ground Cinnamon
⅛ teaspoon chili powder
⅛ teaspoon cayenne pepper

Directions

Chopped baking chocolate or chocolate chips can be used.
For best results, heat the ingredients in a small saucepan on the stovetop on low-medium heat, stirring occasionally. You can also heat in the microwave.
Feel free to omit the cayenne pepper if you would like the hot chocolate to be slightly less spicy.
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