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Drink recipe · from the recipe book

Mexican-Style Cinnamon Hot Chocolate with Chile

A rich, velvety whole-milk cocoa warmed with cinnamon, a whisper of chili heat and a light frothy top.

Mexican-Style Cinnamon Hot Chocolate with Chile

Ingredients

  • 1¾ cups (410 ml)440 gWhole milk
  • 2½ tbsp14 gUnsweetened cocoa powder
  • 3 tbsp30 gSemisweet chocolate chips
  • 1½ tbsp packed18 gBrown sugar
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp0.5 gChili powder
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. In a small saucepan off the heat, whisk together the unsweetened cocoa powder, brown sugar, cinnamon, chili powder and salt.
  2. Whisk in about a quarter of the whole milk to make a smooth cocoa paste with no lumps.
  3. Whisk in the remaining three-quarters of the whole milk and set the pan over medium heat.
  4. Heat, whisking often, until steaming and small bubbles form at the edge, about 5 minutes; do not boil.
  5. Take the pan off the heat, add the chocolate chips and whisk until fully melted and glossy.
  6. Whisk in the vanilla, then whisk briskly for 30 seconds to make a light froth.
  7. Pour into two mugs and serve hot.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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