Mexican Hot Chocolate Recipe

Warm the milk

In a medium saucepan, combine 4 cups whole milk and 1 tablespoon unsweetened cocoa powder. Whisk together over medium heat until the cocoa is dissolved and the milk is warm but not simmering (about 3–4 minutes).

Add sugars

Stir in 3 tablespoons granulated sugar and 1 tablespoon dark brown sugar until fully dissolved, about 1–2 minutes.

Melt chocolate

Reduce heat to low. Add 4 ounces chopped bittersweet or semi-sweet chocolate to the warm milk mixture. Whisk constantly until the chocolate is fully melted and the mixture is smooth, 2–3 minutes. Do not let it boil.

Incorporate spices

Whisk in 1 teaspoon ground cinnamon, 1 teaspoon ground ancho chile (or mild chili powder), and 1 teaspoon ground cayenne pepper. Taste carefully — cayenne is spicy; reduce to 1/4–1/2 teaspoon if you prefer milder heat.

Finish and season

Stir in 1 teaspoon vanilla extract and 1 teaspoon kosher salt. Continue cooking on low for another 1–2 minutes to let flavors meld, whisking occasionally. If mixture appears too thick, add up to 1/2 cup more milk to reach desired consistency.

Ladle the hot chocolate into four mugs (serves 4). Top each serving with optional garnishes such as a dollop of whipped cream, a sprinkle of grated dark chocolate or cocoa powder, and mini marshmallows. Add a cinnamon stick to each mug for stirring and extra aroma if desired.

Serve immediately. Store any leftover hot chocolate in the refrigerator for up to 2 days; gently reheat on the stove over low heat, whisking and adding a splash of milk if needed.