The Best Mexican Vanilla Hot Chocolate Recipe

The Best Mexican Vanilla Hot Chocolate Recipe

The Best Mexican Vanilla Hot Chocolate Recipe

The Best Mexican Vanilla Hot Chocolate Recipe

Are you looking for a twist on one of the classic holiday beverages? Check out this Mexican vanilla hot chocolate recipe.

Keyword(s): mexican vanilla

If you love hot chocolate, you have to try Mexican vanilla hot chocolate. It can be made as a healthier alternative to a traditional hot chocolate recipe. 

It’ll warm you up as autumn and winter intensify in their biting, unforgiving weather. Whether you have kids ready to enjoy a cup of hot chocolate after playing in the snow or are hosting a holiday party, the following recipe will be a fan favorite.

You’ll never go for another packet of premixed, fake hot chocolate again once you’ve tried this Mexican hot chocolate recipe. Keep reading to find out what ingredients you need and how to prepare them. 

Ingredients for Mexican Vanilla Hot Chocolate

There are a few different ways you can make Mexican vanilla hot chocolate. You have the option of subbing out your favorite sweetener to add a slightly different taste to the drink. Others prefer using different types of chilis for the extra kick in Mexican hot chocolate. 

No matter what, you’re going to want the following ingredients to make the perfect cup of Mexican vanilla hot chocolate. 

  • Mexican chocolate or unsweetened cocoa powder
  • Milk or water
  • Mexican vanilla extract
  • Cinnamon
  • Chili powder or dried ancho chile
  • Bittersweet chocolate
  • Sweetener of choice

Some optional ingredients include cayenne, cinnamon sticks, chocolate shavings, sea salt, whipped cream, and marshmallows. All of these optional ingredients make great toppings for the Mexican hot chocolate and give a picturesque finish to the drink.

If you choose to use water in the hot chocolate recipe, the flavor of the chocolate will be stronger and more pronounced. However, if you choose milk that is recommended, the creaminess and richness of the milk will complement and enhance the natural flavor of the chocolate. 


Once you’ve gathered all of your ingredients, you’ll need to gather your measuring spoons, a knife, a whisk, a mixing bowl, and a saucepan. 

If you choose to use Mexican chocolate, you’ll need three ounces for the recipe. If you use unsweetened cocoa powder, you’ll need two tablespoons or more to taste. You’ll need two cups of milk or water, whichever you choose. 

You’ll want one-fourth teaspoon of bulk Mexican vanilla extract. One half a teaspoon of cinnamon will be enough for the recipe. 

If you use chili powder, you’ll need an eighth of a teaspoon. If you choose to use an ancho chile, you’ll only need one of them. Your sweetener can be added to taste, but around two tablespoons are recommended, while an ounce of bittersweet chocolate is recommended. 


Since some of the ingredients are optional, there will be a few directions you can take with this recipe.

If you choose to use an ancho chile, you’re going to start by toasting it in a small skillet over medium heat. Turn it over once, toasting it for approximately two minutes on each side. Please omit this step if you’re using chili powder instead.

Next, if you’re using Mexican chocolate over cocoa powder, finely grate it or chop it. Omit this step if you’re using unsweetened cocoa powder. 

In a medium saucepan, heat the milk or water on medium-high heat until it’s lightly simmering. Then you’ll add the rest of your ingredients. Add in your Mexican chocolate or cocoa powder. Add the chile or chili powder if desired.

Add your sweetener, Mexican vanilla, and cinnamon. If you want a healthier alternative to sugar, you can try inositol or organic agave nectar. Organic agave syrup does not cause spikes in insulin like sugar does. You can buy bulk agave syrup or bulk agave nectar. 

Mix the ingredients with a whisk. If you used cocoa powder over Mexican chocolate, add you’re bittersweet chocolate now. Mix the ingredients, so they all blend and melt together. Avoid boiling the milk or water.

Steep your ingredients, especially if you’re using an ancho chile, for a good ten to fifteen minutes to get the flavor profile of everything in the hot chocolate. You can turn the heat off when you do this. If you choose to steep your ingredients, wait to add the chocolate until after it’s steeped. Bring the mixture back up to temperature.

You can froth the mixture with a whisk when you’re done. Divide the hot chocolate into two separate mugs. Serve with your toppings of whipped cream, a cinnamon stick, shaved chocolate, a pinch of cayenne, a pinch of cinnamon, and marshmallows.


If you’re a huge fan of the flavor of rich chocolate, you can try using dark chocolate. Add more chocolate, such as two to four ounces of bittersweet dark chocolate. For an even richer and creamier cup of Mexican vanilla hot chocolate, use whole milk as your base. 

Hot chocolate made with water will be lighter. Alternative plant-based milk will showcase a nuttier flavor like almond or coconut if using those types of milk. 

This recipe can also be expanded upon. If you’re in the mood for an ice cream dessert, try making the hot chocolate and blending it with ice cream for a Mexican vanilla hot chocolate milkshake.

Try the recipe cold by chilling it overnight or for two hours and adding ice. 

Adding organic extra virgin coconut oil to the hot chocolate will also give it a nutty flavor, while you’ll receive the health benefits from the fats in organic coconut oil. You can buy bulk extra virgin coconut oil to add to your drinks anytime you make this recipe. Buying bulk coconut oil saves you money and you’ll have a reason to make variations of this Mexican vanilla hot chocolate recipe.

Buy Mexican Vanilla

Organic Mexican vanilla extract is the single most important ingredient of this Mexican vanilla hot chocolate recipe. Despite the chocolate, it adds a unique profile flavor that would not be accomplished by using regular vanilla extract. 

Global Goods Inc. offers a pure Mexican vanilla product that is gluten-free, cold-pressed, contains no high fructose corn syrup, and has as little alcohol as possible to maintain the flavor of the vanilla bean. 

Order some Mexican vanilla here now so you can try this recipe and its variations out as soon as possible.

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