Mexican Hot Chocolate

drink, snack

Mexican Hot Chocolate Recipe

Growing up, my grandma would make a large serving of this delicious spicy hot chocolate and serve it right before decorating our Christmas tree. I think the adults added rum to their mugs which brought more smiles and laughter in the room. Our cinnamon sugar and dark cocoa sugar are a perfect match to this dazzling holiday drink!



10 mins

4 Mugs


  • 3 cups vanilla bean almond milk (pop & bottle is my go to brand) or just plain almond, oat or whole milk will do  
  • 2 tbs finely grounded cinnamon sticks or cinnamon from a bottle (I have a reserved coffee grinder that I use to grind my spices) 
  • 6 ounces of dark chocolate (finely chopped), I used Thomas Keller's dark chocolate
  • 1 tbs Old Salt Merchants Cinnamon Sugar
  • 2 tbs Old Salt Merchants Dark Cocoa Sugar 
  • 1/2 tsp vanilla extract 
  • 1/2 tsp ground chile de arbol or cayenne pepper (again, you can use your reserved coffee grinder to grind the dry chile de arbol) 
  • Pinch of Old Salt Merchants Cyprus Flake Sea Salt


  1. Bring almond milk and cinnamon to simmer in a medium saucepan.  Whisk occasionally making sure the milk doesn't boil but cinnamon is fragrant (about 5-7 minutes)
  2. Off the heat, whisk in the chocolate, cinnamon sugar, dark cocoa sugar, vanilla extract, chile, and salt and allow it to seep for 3-4 minutes.
  3. Bring the mixture back on the stove and over low heat for a few more minutes and continue to whisk.  If the chocolate seems too thick, add a little more milk. 
  4. Pour into mugs, add mini marshmallows (or whip cream) and dust with a little cocoa sugar, cinnamon sugar and server with a cinnamon stick.  


hot chocolate, spiced hot chocolate, mexican hot chocolate

Mexican Hot Chocolate Reviews