Homemade Mexican hot chocolate

This recipe for Mexican hot chocolate takes your average hot cocoa to new flavour heights with cinnamon, chilli and real milk chocolate. Perfect topped with marshmallows or whipped cream

  • 5 mins preparation
  • Serves 2
  • Print


  • 1 1/2 cup milk
  • 1/2 teaspoon ground cinnamon
  • large pinch ground Mexican chilli powder
  • 150 gram milk chocolate, finely chopped
  • marshmallows, to garnish


  • 1
    Bring the milk, cinnamon and chilli to a simmer in a small saucepan on high. Place the chocolate in a heat-proof bowl. Add milk mixture to chocolate.
  • 2
    Set aside for 3 minutes. Stir until smooth. Divide among the serving glasses. Top with marshmallows.


Top the Mexican hot chocolate with whipped cream for an indulgent treat.

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