Mexican Hot Chocolate

Ever wondered how to make Mexican Hot Chocolate? I've got the best Mexican Hot Chocolate Recipe ever for you! Lot's of spices and mixable with ANY kind of milk.

Course Drinks
Cuisine Mexican
Keyword Mexican Hot Chocolate
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4 cups
Calories 121 kcal


  • 2 cups water
  • 1/2 cup raw cacao powder
  • 3.5 oz piloncillo (100g)
  • 2 cloves (or 1/8 tsp ground clove)
  • 1 anis star (or 1/4 tsp ground anis)
  • 2 sticks cinnamon (or 1 tsp ground cinnamon)
  • 1 tsp vanilla bean (or 2 tsp vanilla extract)
  • 4 cups any kind of milk
  • ground cinnamon


  1. Cut open vanilla bean lengthwise so the seeds have an easy way out add vanilla bean, piloncillo, raw cacao powder, cloves, anis star and cinnamon sticks to a saucepan and cover with 2 cups of water.

  2. Bring to a boil and reduce heat to a simmer. Cover the pot for about 5 minutes or until the sugar dissolved. Then remove the lid and let simmer uncovered for 15-20 minutes or until syrup-like consistency.

  3. Fish out spices or strain using a sieve.

  4. Heat 1 cup of milk of choice (froth if you like) and mix 1/4 cup of syrup with 1 cup hot milk. Sprinkle with a little ground cinnamon and enjoy!

  5. The chocolate syrup can be stored in the fridge for 3-5 days.

Recipe Video

Recipe Notes

Nutritional Information excluding milk because different milks have different nutritional values.

Nutrition Facts
Mexican Hot Chocolate
Amount Per Serving
Calories 121 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 9mg0%
Potassium 163mg5%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 21g23%
Protein 2g4%
Calcium 42mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.