mexican hot chocolate

Bold and creamy with the aroma of cinnamon, chiles and citrus, this luxurious hot chocolate originated in Mayan and Aztec civilizations when they began cultivating the cacao tree. Of course you can make this recipe on the cooktop if you prefer and a dairy version is offered!

Mexican Hot Chocolate

(1/2 L) whole milk, full-fat coconut milk or almond milk

(120 ml) heavy whipping cream or coconut cream

(100 g) stone-ground Mexican chocolate or bittersweet chocolate

1 1/5 Tablespoons (32 g) honey

vanilla extract

cinnamon

cayenne pepper (you can always adjust if you are sensitive)

sea salt

orange zest

Add the milk, cream, chocolate, honey, vanilla, cinnamon sticks, cayenne, salt and orangezest to the Instant Pot. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set to “Low Pressure” for 2 minutes.&nbsp;

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Stir, discard the cinnamon sticks and serve immediately. You can use the "keep warm" feature if you wish to serve later or reheat using the "saute" feature.

Notes: If you prefer a sweeter flavor, add an additional tablespoon (21 g) of honey. This recipe can easily be doubled or tripled.&nbsp;

This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out!

milk ((I used 2%))

cocoa powder

sugar

chili powder

cayenne

bittersweet chocolate

marshmallows, chocolate shavings, cinnamon stick for stirring

In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).&nbsp;

Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.

Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick.

Xocolatl is an ancient Aztec and Mayan Hot Chocolate recipe with chili, vanilla and cinnamon that&#039;s served hot or cold. Rich, spicy and tasty.

Xocolatl - Aztec Hot Chocolate

½ cups (350 milliliters) milk

chocolate dark chocolate, chopped)

(120 milliliters) water

honey or sugar (or more to taste)

vanilla

red chili

Warm the milk and chocolate chips in a pan over a low/medium heat until the chocolate melts, whisking often.

Whisk in the water, honey, cinnamon and vanilla.

Cut the chili in half, remove and discard the seeds, then add the chili to the pot. Allow the mixture to nearly come to the boil, then remove from the heat.

Allow the mixture to sit for 10 minutes to infuse the flavors. Taste during this time and remove the chili if it’s getting too spicy, and add more sweetener if desired.

Serve warm or cold.

https://embed.mediavine.com/videos/iy9hmkdkcwjsdmq2ngtj

Xocolatl is an ancient spiced, slightly bitter chocolate drink that was popular with Aztecs and Mayans. It's a rich drink with chili, vanilla and cinnamon that can be enjoyed hot or cold. You're going to love it!

Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.

Vegan Mexican Hot Chocolate

milk

cocoa powder ((or more for intense chocolate flavor))

cinnamon ((I recommend Vietnamese as it's sweeter))

nutmeg

tsp pure vanilla extract

In a small saucepan, bring milk to a low simmer over medium heat.

Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.

Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.

A spiked hot chocolate cocktail is rich and creamy, with spicy heat! Easy to make in a crockpot, make this recipe with or without alcohol.

Mexican Spiked Hot Chocolate Cocktail or Mocktail

almond milk

coconut cream coconut milk (water on top discarded)

bittersweet chocolate, chopped

chocolate chocolate

tsp nutmeg

tbsp unsweetened cocoa powder

tequila gold

chocolate liquor (non alcoholic) or dark chocolate liqueur (with alcohol)

Toasted marshmallows- these are my favorite vegan marshmallows, or make my homemade marshmallows

Place all ingredients except for the tequila, chocolate liqueur, and toppings into a slow cooker. Whisk to get the cocoa powder as mixed in as possible. 

Cook on high setting for 1 hour, stirring often. After 1 hour, remove cinnamon sticks, stir, then cook on low setting for another 1 or 2 hours, or until chocolate melts completely.  

Stir in the tequila gold (if desired) and chocolate liqueur, then turn slow cooker down to “warm”.

Serve with toasted vegan marshmallows on top.

WE all love this so much! I am planning on making it again today!

I just had it it lunch yesterday, and mind me it is really yummy.

This is so perfect!! My husband really loved it!

This has such a rich flavor! We love it! I think it's going to be a new tradition at our house!

Love the spicy element you added to this!

Mexican hot chocolate ice cream takes hot chocolate and spices it up a level. By adding cinnamon, chili powder, and the optional cayenne pepper, this ice cream tastes like hot chocolate with a delicious kick! Note: 1 serving = 1 pint

Ninja Creami Mexican Hot Chocolate Ice Cream

Cream Cheese

Unsweetened Cocoa Powder

Vanilla Extract

Sugar

Milk

Heavy Cream

Cinnamon

Chili Powder

Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.

Combine cream cheese with 1 tsp vanilla extract, 1/3 cup granulated sugar, and 2 tbsp unsweetened cocoa powder. Whisk until the ingredients are mixed together.

Whisk in 1/4 tsp ground cinnamon and 1/4 tsp chili powder. If looking for extra spice, substitute 1/4 tsp chili powder for 1/8 tsp chili powder + 1/8 tsp ground cayenne pepper.

Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.

Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.

Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.

After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.

Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now your Mexican hot chocolate ice cream is ready to enjoy!

No-spread Mexican hot chocolate cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Mexican Hot Chocolate Shortbread Sugar Cookies

unsalted butter (room temperature)

egg (room temperature)

all-purpose flour

cocoa powder (Valrhona if available)

ancho chili powder* (optional)

black pepper

salt

cornstarch

*If you’re not into spicy, you can add less chili powder, or omit it entirely. If you want cookies with more spice, try adding ½ teaspoon of cayenne pepper.

Whisk dry ingredients (flour, cornstarch, cocoa powder, and spices) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg and extracts and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove cookies from oven and allow to cool on cookie sheet before handling.

bittersweet chocolate (finely grated)

tsp salt

dark chili powder (optional)

Toppings: Whipped cream, marshmallows, chocolate syrup, chocolate chips, cinnamon

In a large mixing bowl, stir the confectioners&#39; sugar, powdered milk, unsweetened cocoa powder, grated bittersweet chocolate, cornstarch, cinnamon, salt and chili powder together until well combined.

Transfer the hot cocoa mix to an airtight container or jar. (If using immediately omit the cornstarch.)

To Prepare Mexican Hot Chocolate:1. Use about ¼ of a cup of powder per 1 cup of warm milk or boiling water.2. Pour milk or water over the hot cocoa mix. Stir well until the powder has dissolved and hot cocoa is smooth and creamy.3. Top your hot cocoa with a sprinkle of cinnamon, marshmallows, chocolate chips or whipped cream.

This vegan champurrado is a rich and creamy drink bursting with flavor thanks to piloncillo, cinnamon, and Mexican chocolate. It&#39;s perfect for the holidays, special occasions, or to warm up on a rainy day!

The Best Vegan Champurrado

star anise pod

½ cups room temperature water

water

masa harina

piloncillo

Mexican chocolate

soy milk

In a medium-large pot, bring the cinnamon stick, star anise, and 2 &frac12; cups of water to a boil. Once boiling, lower the heat and simmer for 10-12 minutes. Strain the water to remove any chunks of cinnamon or anise, then add it back to the same pot.

In the meantime, whisk the masa harina, salt, and 1 cup of very hot water together in a bowl or container. Stir vigorously to remove as many clumps as you can. Set aside.

Grate or finely chop the piloncillo and chocolate, then add both to the pot of steeped water with the soy milk. Continue simmering, stirring occasionally, until the chocolate and piloncillo have dissolved, about 5 minutes.

Slowly pour in the masa harina mixture while whisking continuously. Turn the heat up to medium-high until the mixture comes to a low boil, then reduce the heat and simmer for 10-12 minutes until thickened.

Top 9 mexican hot chocolate recipes from across the web

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Top 9 mexican hot chocolate recipes from across the web

The most viewed mexican hot chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Hot Chocolate

Mexican Hot Chocolate

Xocolatl - Aztec Hot Chocolate

Vegan Mexican Hot Chocolate

Mexican Spiked Hot Chocolate Cockta...

Ninja Creami Mexican Hot Chocolate ...

Mexican Hot Chocolate Shortbread Su...

Mexican Hot Chocolate

The Best Vegan Champurrado

The most viewed mexican hot chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine