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mexican hot chocolate coffee recipe

Authentic Mexican Hot Chocolate Coffee

A rich and warming fusion of bold espresso, velvety chocolate, cinnamon, and a hint of cayenne pepper delivering café-quality taste at home.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Beverage
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For Chocolate Base:
  • 2 cups whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 oz dark chocolate (60-70% cacao), chopped
  • 2-3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cayenne pepper
  • Pinch sea salt
For Coffee:
  • 1 cup strong brewed coffee (or 2 espresso shots)
Optional Toppings:
  • Whipped cream
  • Chocolate shavings
  • Cinnamon stick
  • Cocoa powder

Equipment

  • Medium saucepan
  • Whisk or molinillo
  • Coffee maker or espresso machine
  • Measuring cups
  • Measuring spoons
  • Serving mugs (12 oz)
  • Milk frother (Optional)

Method
 

  1. Brew 1 cup strong coffee using quality Mexican coffee beans. Keep warm.
  2. Heat milk in saucepan over medium heat without boiling. Whisk in cocoa powder, cinnamon, sugar, cayenne, vanilla, and salt until smooth (2-3 minutes).
  3. Add chopped chocolate. Whisk constantly for 5 minutes until completely melted and creamy.
  4. Remove from heat. Slowly pour in coffee while whisking to combine thoroughly.
  5. Froth with whisk or milk frother for 20 seconds to create foam. Pour into mugs immediately.
  6. Add toppings and serve hot. Enjoy!

Notes

 
  • Fresh-ground cinnamon tastes better than pre-ground
  • Start with less cayenne if sensitive to heat
  • Whole milk creates the creamiest texture
  • Use high-quality dark chocolate for the best flavor
  • Stores refrigerated for up to 3 days