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Mexican Hot Chocolate

Author: Anita's Table Talk


  • 2 cups whole milk
  • 4 tablespoons unsweetened cocoa powder (I use Dutch process but any type works)
  • 1/8 teaspoon salt
  • 1/2 teaspoon chili powder
  • ΒΌ teaspoon cinnamon (I used Ceylon cinnamon but use whatever you have on hand)
  • 3 ounces 1 disk Mexican sweet chocolate, chopped (I used Ibarra brand)


  • In a medium saucepan, HEAT the milk, cocoa powder, chili powder, cinnamon and salt, whisking constantly until it comes to a boil.
  • WHISK in the chocolate until it is completely melted.
  • SERVE warm topped with whipped cream, if desired.