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Mexican Hot Chocolate topped with whipped cream and chilli flakes in a glass mug.

Mexican Hot Chocolate Recipe

Rich Mexican Hot Chocolate blends deep cocoa with cinnamon and a gentle spicy kick. Every sip brings warmth with a smooth, creamy texture.

Course: Drink
Cuisine: Mexican
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 1 person
Author: Recipe adapted from A Little Bit Yummy

Ingredients

  • 250 ml – 1 cup lactose-free milk or your dairy-free alternative
  • 30 g – 1 oz dark chocolate – chopped
  • ¼ tbsp cocoa powder
  • 2 tsp brown sugar
  • ¼ tsp vanilla extract
  • ⅛ tsp ground cinnamon

Optional Add-Ins

  • small pinch dried chilli flakes
  • 1 tsp cornflour
  • 1 tbsp water – to dissolve the cornflour
  • lactose-free whipped cream

Instructions

  1. Place the milk, cocoa powder, brown sugar, vanilla, cinnamon, and a pinch of chilli flakes, if using, in a saucepan over medium heat. Whisk until warm but not boiling.

  2. Stir in the chopped chocolate until fully melted. Remove from the heat.
  3. Dissolve the cornflour or cornstarch in the cold water, then whisk it into the chocolate mixture. Return to medium heat and continue whisking until the hot chocolate thickens slightly, about 1 to 2 minutes. It will continue to thicken as it cools.
  4. Transfer immediately to a mug and add a tablespoon of lactose-free whipped cream, if desired.