Mexican Hot Chocolate
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Updated Mar 24, 2025, Published Jan 09, 2024
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Looking for a warm, cozy treat that tastes like a hug in a mug? This easy Mexican Hot Chocolate is rich, frothy, and full of nostalgic flavor. It’s similar to champurrado, but simpler — no masa harina, no anise, and no piloncillo. Don’t worry though: just because it’s easier to make doesn’t mean it’s any less delicioso.
Table of Contents
- What is Mexican Hot Chocolate?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Mexican Hot Chocolate
- Serving & Topping Suggestions
- Mexican Hot Chocolate Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Mexican Recipes
- Mexican Hot Chocolate Recipe
What is Mexican Hot Chocolate?
Mexican hot chocolate is a traditional, spiced chocolate drink made with rich Mexican chocolate, warm spices like canela (Ceylon cinnamon), and milk or water. Unlike champurrado, which is thickened with masa harina, this version is slightly thickened with a touch of cornstarch for a creamy finish — no specialty ingredients needed.
Why You’ll Love This Recipe
This easy Mexican hot chocolate recipe is cozy, nostalgic, and super simple to make. Here’s why it deserves a spot in your mug:
Traditional meets easy – All the flavor of Abuelita’s kitchen, without the extra steps.
Just 5 main ingredients – No hard-to-find ingredients or fancy tools needed.
Lighter than champurrado – Skip the masa harina and still get that rich, comforting flavor.
Creamy, chocolatey, and spiced just right – Thanks to real Mexican chocolate and canela.
Naturally gluten-free – Great for guests with dietary needs.
Perfect for the holidays (or any chilly night) – Make a big batch to share!
Ingredients & Substitutions
You only need a few ingredients to make this authentic Mexican hot chocolate recipe:
- Canela (Ceylon Cinnamon Sticks) – Milder, sweeter, and more fragrant than common Cassia cinnamon. Look for it at Latin markets where it’s sold in baggies (and usually cheaper!).
- Mexican Chocolate – Sold in discs, this rich chocolate is made with roasted cacao nibs. Look for brands like Abuelita or Ibarra in the international aisle.
- Corn Starch – A small amount thickens the drink slightly, similar to champurrado.
- Milk – Whole milk makes it creamy and rich, but any milk (dairy or unsweetened plant-based) works. Omit for a Mexican chocolate de agua version.
The complete list of ingredients and instructions can be found in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Vanilla – Add a splash of pure vanilla extract for extra depth of flavor.
- Spiced – A pinch of cayenne or chili powder adds a subtle, warming kick.
- Extra rich – Swap regular milk for evaporated milk for a thicker, creamier drink.
- Spiked – For a rich, decadent, and boozy cocktail, try adding a splash of Kahlua, peppermint schnapps, or your favorite liqueur. Perfect for adult holiday sipping!
How to Make Mexican Hot Chocolate
Step 1: Make Canela Tea. Bring 8 cups of water and cinnamon sticks to a boil. Remove from heat, cover, and steep for 30 minutes to 1 hour.
Step 2: Melt Chocolate. Discard cinnamon sticks and return water to medium-low heat. Add the chocolate and stir until melted. Use a traditional molinillo whisk for a frothy finish.
Step 3: Make a Slurry. Dissolve cornstarch in ¼ cup cold water. Stir well to prevent clumps, then pour into the pot, stirring constantly.
Step 4: Simmer. Add milk and bring to a slow boil. As soon as it bubbles, remove from heat. The mixture will thicken slightly and become even creamier with whole milk.
🎥 Watch the video in the recipe card to see how simple this Mexican hot chocolate is to make!
Serving & Topping Suggestions
- Top with whipped cream, chocolate shavings, or a sprinkle of cinnamon.
- Serve with Conchas (Mexican Pan Dulce), pan de muerto, Mexican Hot Chocolate Cookies, or Mexican tamales for traditional pairings.
- Great for cozy nights, holidays, or Día de los Muertos celebrations.
Mexican Hot Chocolate Expert Tips & Tricks
Froth it up! Use a molinillo or whisk to create that classic espuma (foam) for texture and authenticity.
Make it party-ready: Easily double or triple the recipe and keep it warm in a slow cooker or insulated carafe.
Don’t skip steeping: Letting the canela steep is key for deep, warming flavor.
Storage Instructions
Make-ahead tip: You can steep the canela and melt the chocolate in advance. Once melted and smooth, let it cool and store in a covered container (like a mason jar) in the fridge for up to 3 days.
To serve later: Reheat gently on the stove, then stir in the cornstarch slurry and milk. Heat until warm and slightly thickened, stirring often. Froth with a molinillo or whisk before serving for that classic foam on top.
Got leftovers? Store any extra hot chocolate in the fridge for 3 days. Reheat slowly, stirring well to keep it smooth and creamy.
Frequently Asked Questions
Mexican hot chocolate is distinct from regular hot chocolate thanks to its use of Mexican chocolate discs made from roasted cacao nibs, sugar, and cinnamon. It often includes spices like canela (Ceylon cinnamon) and is traditionally frothed using a molinillo. The flavor is more complex, slightly spiced, and deeply chocolatey — a comforting drink rooted in tradition.
Typical Mexican hot chocolate ingredients include water, canela sticks, Mexican chocolate (like Abuelita or Ibarra), a touch of cornstarch for thickening, and milk. Some variations include vanilla, piloncillo, or chili powder, but this recipe keeps it simple and accessible while staying true to its roots.
While both drinks are traditional in Mexican cuisine, champurrado is a type of atole (a thickened drink) made with masa harina, often sweetened with piloncillo, and sometimes flavored with anise. It has a much thicker texture than Mexican hot chocolate, which is smooth and lighter, especially when thickened only with a bit of cornstarch like in this recipe.
Abuelita chocolate has a warm, comforting flavor that blends dark chocolate, cinnamon, and a hint of spice. It’s slightly grainy due to the sugar and cacao, giving it a rustic texture when melted. This brand is iconic in many Mexican households and delivers that nostalgic taste that makes authentic Mexican hot chocolate so special.
More Mexican Recipes
If you tried this Mexican Hot Chocolate or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Mexican Hot Chocolate Recipe
Ingredients
- 8 1/4 cups water, divided
- 3 cinnamon sticks
- 6 ounces Mexican chocolate
- 4 tablespoons corn starch
- 1 cup milk, whole or almond milk
- Kahlua or Peppermint schnapps, optional
Instructions
- Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
- Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
- In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
- Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
Video
Notes
- Froth it up! Use a molinillo or whisk to create that classic espuma (foam) for texture and authenticity.
- Make it party-ready: Easily double or triple the recipe and keep it warm in a slow cooker or insulated carafe.
- Don’t skip steeping: Letting the canela steep is key for deep, warming flavor.
- Make-ahead tip: You can steep the canela and melt the chocolate in advance. Once melted and smooth, let it cool and store in a covered container (like a mason jar) in the fridge for up to 3 days.
- To serve later: Reheat gently on the stove, then stir in the cornstarch slurry and milk. Heat until warm and slightly thickened, stirring often. Froth with a molinillo or whisk before serving for that classic foam on top.
- Got leftovers? Store any extra hot chocolate in the fridge for 3 days. Reheat slowly, stirring well to keep it smooth and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: October 2014
It seems like it’s a lot of water. Is that typical?
My daughter Zoey had made this as an non alcoholic drink used 1 tsp spoon of peppermint extract and it was really good. Thank you for this recipe and instead of Spanish coxoa she used Hershey chocolate because we could not find any spanish cocoa