I have sweet memories of this Mexican Hot Chocolate from my stay at La Posada of Santa Fe several years ago. Each morning, I looked forward to starting my day with a mug of their delicious spiced hot chocolate. Dusted with chili powder and brewed with spices, this hot chocolate is a true treat, so I had to ask how to make Mexican hot chocolate and after a few failed attempts, this recipe is where I arrived.
The combination of herbs and spices may seem an odd match with cocoa, however, these spicy and savory ingredients bring out the flavor in chocolate. Ever notice how creative gourmet chocolate bars have gotten lately? We’ve seen many that are made with interesting spices, sea salt, vanilla, and citrus. Above all, these ingredients support and enhance the flavor of cocoa.
South American civilizations started cultivating the cacao tree and used the ground cacao beans for a chocolate drink. To cover up its bitter flavor, they added ingredients like vanilla and chili pepper to the mixture. Chocolate travelled to Europe, and became a rare favorite of nobility. Here, it was still enjoyed as a bitter drink, and slowly transformed into a sweet confection. Modern hot chocolate arrived in the 17th century, although it remained a drink for the wealthy for hundreds of years.
Spice up this Hot Chocolate Recipe
Thank goodness that chocolate is no longer a rare luxury item. We don’t know what we’d do without it! You’ll enjoy this recipe just the way it is, however, we always encourage you to mix up our recipes to make them yours. Here’s how to make this Mexican Hot Chocolate yours:
- Swap out the dairy with non-dairy alternatives: homemade almond milk, coconut milk, and cashew milk work.
- Serve with our Lavender Marshmallows
- Add ground cayenne powder or chopped chilis to the mix
- Serve with cinnamon sticks
How to Make Mexican Hot Chocolate
- Bring water to a boil in a saucepan.
- Split the vanilla bean and add to the boiling water.
- Add honey, cinnamon, cardamom, espresso, and a pinch of salt.
- Simmer for 1 minute and add the bittersweet chocolate.
- Whisk until it gets thick.
- Add milk and simmer 1 minute.
- Serve immediately with a sprinkling of chili powder and cocoa nibs as a garnish.
If you decide to try these fantastic recipes, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Mexican Hot Chocolate Recipe
- 3/4 c water
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3/4 c Waxing Kara Honey
- 1 tsp. cinnamon ground
- 1/2 tsp. cardamom ground
- 1 tbsp. instant espresso
- 1 pinch salt
- 2 1/2 oz bittersweet chocolate the best quality possible, grated
- 2 c whole milk
- 1 dash chili powder
- 1/2 tsp. cocoa nibs as garnish
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water.
Add honey, cinnamon, cardamom, espresso, and a pinch of salt.
Simmer for 1 minute and add the bittersweet chocolate.
Whisk until it gets thick.
Add milk and simmer 1 minute. Serve immediately with a sprinkling of chili powder and cocoa nibs as garnish.
Looking for ideas on how to make and what to serve with this rich and delicious Cocoa?
If you are looking for ideas on what to serve with this Mexican hot chocolate recipe, try our homemade gingerbread. The whole family will enjoy and when you make it with your own hands, it just tastes better.
Muriel’s Gingerbread with Honey
These ginger cookies will go well with this Mexican hot chocolate recipe as well. Especially on a chilly night.
Ginger Cookies Recipe
Also amazing, these Cranberry Orange Biscotti by Namely Marly are delicious with cocoa.