Mexican Hot Chocolate (with dairy free option)
This Mexican Hot Chocolate is spiced with cinnamon and easy to make. You can use regular or dairy-free milk.
You’ll notice in the image that the two cups of hot cocoa are different colors. The one up front is the dairy free version that I made with oat milk and looks darker. The glass behind looks lighter and is made with whole milk.
I wanted to try both versions to ensure the recipe was versatile for dairy and non-dairy milk. The dairy version needed a little more cocoa powder to enhance the chocolate taste.
What is Mexican Hot Chocolate?
This hot chocolate is steeped with Mexican Cinnamon sticks, which add another level of warmth and spice to traditional hot cocoa. I found Mexican Cinnamon sticks at my local grocery store, but you can always substitute regular cinnamon sticks.
I also like to use piloncillo, which is an unrefined cane sugar. It gives the hot chocolate a richer taste with hints of molasses.
You can double the recipe as needed and add different flavor combos, like peppermint extract or a splash of tequila or Jameson for a boozy version. It will surely warm you up!
What Kind of Dairy Free Milk Works Best?
I used extra creamy oat milk for this recipe, and it mimics the taste of regular milk pretty well. I’ve also found that if the dairy-free milk has oil, it will help with getting a smooth consistency.
Also, keep in mind that if your dairy-free milk is sweetened, you’ll need less sweetener. It’s always best to taste first, then add more sweetener if needed.
Hot Chocolate Toppings
Don’t skip the toppings! I made dairy-free whipped cream for mine and mini marshmallows for my kids. Garnish with cinnamon sticks, a dusting of cinnamon powder, or chocolate shavings.
Mexican hot chocolate is perfect around the holidays to share with friends and family. As a bonus, the cinnamon and chocolate will make your house smell amazing!
More Chocolate Recipes
Mexican Hot Cocoa Recipe
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Ingredients
Dairy Free Version
- 4 cups Unsweetened Oat Milk or any plant based milk.
- 1 Mexican Cinnamon Stick
- ¼ cup Unsweetened Cocoa Powder or Cacao Powder
- 3 ounces Piloncillo or substitute Brown sugar, sugar, or honey
- Dairy Free Whipped Cream or Marshmallows For topping
Milk Version
- 4 cups Whole Milk
- 1 Mexican Cinnamon Stick
- ⅓ cup Unsweetened Cocoa Powder or Cacao Powder
- 3 ounces Piloncillo or substitute Brown sugar, sugar, or honey
- Whipped Cream or Marshmallows for topping
Instructions
- Add milk to a small saucepan with a cinnamon stick and piloncillo or sugar, bring to a soft boil and stir until the sugar has dissolved.
- Remove cinnamon stick, add cocoa powder and mix well with a whisk over low heat. Taste and make any adjustments as needed and pour into mugs for serving.
- Top with whip cream, marshmallows, cinnamon, or chocolate shavings.
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
