Mexican Hot Chocolate with Cinnamon and Chile (Easy Homemade Recipe)
A rich and creamy hot chocolate infused with cinnamon and a subtle kick from dried ancho chile. This easy recipe comes together in under 15 minutes and is perfect for cozy winter gatherings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 4 cups whole milk (960 ml)
- 3 tablespoons unsweetened cocoa powder (18 grams)
- 1 teaspoon ground cinnamon (2.6 grams)
- 1 small dried ancho chile, stemmed and seeded
- 2 tablespoons dark brown sugar, packed (25 grams)
- 1 teaspoon vanilla extract (5 ml)
- Pinch of salt
- Optional toppings: whipped cream, cinnamon, cocoa powder, chili powder
Instructions
- Prep the chile: Cut the stem off the dried ancho chile, slice it open, and scrape out the seeds and white membranes. Roughly chop the chile into small pieces.
- Heat the milk with aromatics: Pour 4 cups of whole milk into a saucepan. Add the chopped ancho chile and 1 teaspoon of ground cinnamon. Bring to a gentle simmer over medium heat (small bubbles around the edges). Let simmer for 3 to 4 minutes, stirring occasionally.
- Strain the milk: Pour the milk through a fine-mesh strainer into a clean bowl or back into the saucepan to remove the chile pieces and cinnamon clumps. Discard the solids.
- Whisk in the dry ingredients: Return the strained milk to the saucepan over medium-low heat. Add 3 tablespoons of cocoa powder, 2 tablespoons of packed dark brown sugar, and a pinch of salt. Whisk constantly until fully dissolved, about 1 to 2 minutes.
- Add the vanilla and finish: Remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract. Taste and adjust sweetness or spice if desired.
- Serve immediately: Pour the hot chocolate into mugs. Top with whipped cream, a dusting of cinnamon, or a sprinkle of chili powder if desired. Serve right away.
Notes
Do not boil the milk to avoid scorching. For extra depth, toast the dried chile in a dry skillet for 30 seconds per side before adding to the milk. Use a whisk to incorporate cocoa powder smoothly. Scale up easily for parties; keep warm in a slow cooker on the ‘warm’ setting.
Nutrition
- Serving Size: 1 mug (about 1 cup)
- Calories: 185
- Sugar: 18
- Sodium: 110
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 3
- Protein: 8
Keywords: Mexican hot chocolate, hot chocolate with cinnamon, hot chocolate with chile, easy hot chocolate recipe, homemade hot chocolate, winter drink, holiday drink