Indulging in a cup of spicy Mexican hot chocolate is like taking your taste buds on an exciting journey through history and culture. This delightful beverage combines the warmth of traditional hot chocolate with the fiery kick of chili peppers, creating a unique and unforgettable experience. 

I love chocolate, it reminds me of my childhood and it always takes me back to my homeland, Guatemala.  I had never considered making it spicy so I was thrilled when I read a recipe for spicy Mexican hot chocolate a while ago.  I decided to give it a try, with some changes and tweaks and the result found that the spiciness gave it a whole other dimension. 

A Glimpse into the History of Hot Chocolate in Mexico

Before we delve into the recipe, let’s take a moment to appreciate the historical significance of hot chocolate in Mexico. Chocolate, derived from the cacao bean, was cultivated and consumed by ancient civilizations like the Aztecs and Mayans long before the arrival of Europeans. These indigenous cultures prepared a beverage known as “xocolātl,” which was a blend of roasted cacao, water, and spices like chili peppers and vanilla. The resulting concoction was not the sweet, milky hot chocolate we know today but a complex, bittersweet elixir revered for its energizing and aphrodisiac qualities.

When Spanish explorers introduced sugar and dairy to the Americas, the traditional Mexican hot chocolate evolved into a sweeter, creamier version, setting the stage for the beloved hot chocolate we cherish today. However, the spirit of spiciness never truly faded away. Mexican spicy hot chocolate, known as “chocolate caliente con chile,” continues to be a cherished treat, blending the ancient traditions with modern flair.

Traditional Mexican Spicy Hot Chocolate Recipe

Ingredients:

• 2 cups of whole milk (or your preferred milk alternative)
• 2 tablets of Mexican chocolate (such as Abuelita or Ibarra), roughly chopped
• 2-3 tablespoons of granulated sugar (adjust to taste)
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of vanilla extract
• 1 small dried chili pepper (ancho, guajillo, or chipotle), or 1/4 teaspoon of chili powder (adjust to your desired level of heat)
• Whipped cream, marshmallows, or cinnamon sticks for garnish (optional)

Instructions:

1. Prepare the Chili Pepper: If you’re using a dried chili pepper, remove the seeds and stems. You can do this by cutting the chili open and shaking out the seeds. Then, finely chop the chili.
2. Heat the Milk: In a saucepan, heat the milk over medium-low heat. Stir frequently to avoid scalding. Heat until the milk is hot but not boiling.
3. Add Mexican Chocolate: Once the milk is hot, add the roughly chopped Mexican chocolate tablets to the saucepan. Stir continuously until the chocolate is completely melted and the mixture becomes smooth and velvety.
4. Incorporate Sweetness and Spices: Gradually add the granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt. Continue to stir until all the ingredients are well combined.
5. Add Heat: Now, it’s time to infuse the heat. If you’re using a dried chili pepper, drop it into the mixture. Alternatively, if you prefer chili powder, add it in. Stir gently to combine.
6. Simmer and Blend: Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the chili’s heat to infuse. Stir occasionally. If you’d like a stronger chili flavor, you can simmer a bit longer.
7. Strain and Serve: After simmering, remove the chili pepper or strain the hot chocolate mixture through a fine-mesh sieve into your serving mugs to remove any chili pieces. This step ensures a smooth and spicy Mexican hot chocolate.
8. Garnish and Enjoy: Top your Mexican spicy hot chocolate with a dollop of whipped cream, a few marshmallows, or a cinnamon stick for an extra layer of flavor. Sip and savor the delightful warmth and spiciness of this traditional Mexican beverage.

This traditional Mexican spicy hot chocolate captures the essence of Mexican cuisine and the fusion of rich chocolate with the heat of chili. This turned into a grown up drink that is made to be sipped on cold winter nights.  I admit we don’t have many of those her in Florida but if I’m craving this I can just crank up the AC, right?

This hot chocolate is perfect for accompanying pan de muerto for your Day of the DeadDay of the Dead celebrations and is also amazing with any pan dulce, from conchas to Guatemalan champurradas.

Recommendations for the Best Spicy Hot Chocolate

Creating the best spicy Mexican chocolate requires a careful balance of flavors and heat. Here are some recommendations to ensure your cup is nothing short of perfection:

• Quality Chocolate: Start with high-quality chocolate. Look for traditional Mexican chocolate like Chocolate Ibarra or Abuelita Chocolate. 
• Chili Variety: Experiment with different chili varieties to find your preferred level of heat. Common choices include ancho, guajillo, or chipotle chilies, each offering a distinct flavor profile.
• Texture: For a velvety texture, use whole milk or a milk alternative like almond or oat milk. This ensures a creamy and comforting mouthfeel.
• Sweetness: Balance the heat with sweetness. Traditional Mexican hot chocolate often uses piloncillo (unrefined cane sugar), but you can also use brown sugar, honey, or agave syrup to taste.
• Spices: Don’t be afraid to add spices like cinnamon or a pinch of nutmeg for extra depth and complexity.

This drink is also filled with love inducing ingredients, you can find it in my Valentine’s Recipes with Latino Passion post and find out why this could be the perfect drink for a romantic date.

Continue to Content

Spicy Mexican Hot Chocolate

Cook Time: 15 minutes

Total Time: 15 minutes

Print

Ingredients

• Ingredients:
• 2 cups of whole milk (or your preferred milk alternative)
• 2 tablets of Mexican chocolate (such as Abuelita or Ibarra), roughly chopped
• 2-3 tablespoons of granulated sugar (adjust to taste)
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of vanilla extract
• 1 small dried chili pepper (ancho, guajillo, or chipotle), or 1/4 teaspoon of chili powder (adjust to your desired level of heat)
• Cinnamon sticks for garnish (optional)

Instructions

• Prepare the Chili Pepper: If you're using a dried chili pepper, remove the seeds and stems. You can do this by cutting the chili open and shaking out the seeds. Then, finely chop the chili.
  
• Heat the Milk: In a saucepan, heat the milk over medium-low heat. Stir frequently to avoid scalding. Heat until the milk is hot but not boiling.
  
• Add Mexican Chocolate: Once the milk is hot, add the roughly chopped Mexican chocolate tablets to the saucepan. Stir continuously until the chocolate is completely melted and the mixture becomes smooth and velvety.
  
• Incorporate Sweetness and Spices: Gradually add the granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt. Continue to stir until all the ingredients are well combined.
  
• Add Heat: Now, it's time to infuse the heat. If you're using a dried chili pepper, drop it into the mixture. Alternatively, if you prefer chili powder, add it in. Stir gently to combine.
  
• Simmer and Blend: Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the chili's heat to infuse. Stir occasionally. If you'd like a stronger chili flavor, you can simmer a bit longer.
  
• Strain and Serve: After simmering, remove the chili pepper or strain the hot chocolate mixture through a fine-mesh sieve into your serving mugs to remove any chili pieces. This step ensures a smooth and spicy Mexican hot chocolate.
  
  Garnish and Enjoy: Top your Mexican spicy hot chocolate with a cinnamon stick for an extra layer of flavor.

Did you make this recipe?

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Other recipes using traditional Mexican Chocolate

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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

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