Mexican hot chocolate mix

This spicy hot cocoa mix is indulgent and comforting on cool nights and just the thing to finish a Mexican meal. Warm, rich and creamy, with gentle heat from the ginger and chilli.

  • 15 mins preparation
  • Makes 450
  • Print


Mexican hot chocolate mix
  • 200 gram dark chocolate, broken into pieces
  • 2/3 cup dutch cocoa powder
  • 3/4 cup icing sugar
  • 1/4 teaspoon salt
  • 2 teaspoon cornflour
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon cinnamon


Mexican hot chocolate mix
  • 1
    Add all ingredients to a food processor and pulse until chocolate is in small, even chips. Transfer to an airtight jar and store in a cool, dark place.
  • 2
    To serve, add a heaped tablespoon to a cup or glass of hot milk. Stir to combine and serve immediately.

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