Mexican Hot Chocolate Mix

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Mexican Hot Chocolate Mix

A rich cocoa mix with cinnamon and a hint of chili for that signature Mexican hot chocolate warmth and spice.

Jar of Mexican hot chocolate mix with mug of cocoa and a cinnamon stick
Prep: 5 min Yield: ~1 cup mix Servings: ~8 (2 Tbsp per 8 oz) Storage: up to 3 months airtight

Ingredients

  • ½ cup cocoa powder
  • ½ cup sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp chili powder
  • Pinch of salt

Spice it up: Add a tiny pinch of cayenne for extra heat, or ½ tsp vanilla powder for depth.

Directions

  1. Mix. Whisk all dry ingredients in a bowl until evenly combined.
  2. Jar. Transfer to an airtight container and label with serving instructions.
  3. To serve. Stir 2 Tbsp mix into 1 cup hot milk (or dairy-free milk). Whisk until smooth and steamy.

Serving ideas: Top with whipped cream, a dusting of cinnamon, or a cinnamon stick.

Notes

  • Store in a cool, dry pantry up to 3 months.
  • Adjust sweetness by ±1–2 teaspoons sugar to taste.
  • For water-based cocoa, add 2–3 Tbsp powdered milk to a jar and shake before serving (optional).

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