introduction
This Mexican Hot Chocolate Mix is an easy, warm drink mix you can make at home. It blends cocoa, sugar, a little cinnamon, and a mild chili bite. The mix stores well and makes quick hot chocolate on a cold night. If you like simple pantry projects, you may also enjoy a quick white chocolate brownies recipe that uses only one bowl and few steps: white chocolate brownies recipe.
This introduction will tell you what the mix tastes like, what you need, and why it is useful. I keep the language simple so you can read fast and start making it. The recipe makes a thoughtful gift and an easy treat for family or friends.
Why You’ll Love This Mexican Hot Chocolate Mix
You will love this mix because it is quick to make and very flexible. The base is simple: cocoa and sugar. A little cinnamon and chili give the drink a warm, spicy touch. The mix is a good balance between sweet and spicy. It works with milk or non-dairy milk. You can make a small jar for yourself or gift larger jars for holidays.
The flavor is familiar but a bit different from regular hot chocolate. The cinnamon adds warmth and the tiny pinch of cayenne gives a gentle heat that stays in the background. If you want no heat, you can skip the cayenne and still get a lovely spiced chocolate.
Why Make This Recipe
Make this recipe because it saves time and tastes better than most store mixes. You control the sugar level and spice. You know what goes into it. It uses common pantry ingredients and simple tools. It also makes a good last-minute gift. Wrap a jar with a ribbon and add serving notes.
This mix is great when you want comfort fast. You can stir it into milk, whisk, and drink. You can also use it in baking to flavor cakes or puddings. It gives a cozy, slightly spicy chocolate flavor any time of year.
What You Need for Mexican Hot Chocolate Mix
You need very few tools. Use simple items found in most kitchens.
- Medium mixing bowl
- Whisk or fork
- Measuring spoons and cups
- Airtight jar or container for storage
- Small label or tag for gifting (optional)
- Saucepan or microwave-safe cup to heat milk for serving
That is all you need. The tools are easy to clean and store.
How to Make Mexican Hot Chocolate Mix
Ingredients:
¼ teaspoon chili powder, ½ cup sugar, ½ cup cocoa powder (preferably Dutch-processed), ¼ teaspoon ground cinnamon, 1 pinch salt, 1 tiny pinch cayenne pepper (for extra heat), ½ teaspoon vanilla powder (for depth of flavor)
Directions:
In a medium bowl, thoroughly whisk together cocoa powder, sugar, ground cinnamon, chili powder, and salt until completely combined with no clumps remaining., If using, add the optional pinch of cayenne and/or vanilla powder and whisk again to incorporate evenly., Transfer the mixture to an airtight container such as a mason jar. Label with serving instructions if gifting., To serve: Stir 2 tablespoons of mix into a cup of hot milk (dairy or non-dairy), whisking until completely smooth and steaming., Optional: Top with whipped cream and a light dusting of cinnamon or serve with a cinnamon stick stirrer.
Step by step, these actions are simple. First, measure all ingredients. Put them in the bowl. Whisk well to remove lumps. If you use vanilla powder or cayenne, add them now and whisk again. Then scoop or funnel the mix into a jar. Seal tightly. Add a note that says "Use 2 tbsp mix per 1 cup milk." This helps anyone you give it to.
Best Ways to Serve Mexican Hot Chocolate Mix
This mix works with many milks. Use whole milk for a rich drink. Use almond, oat, or soy milk for a lighter, dairy-free cup. Heat the milk until it steams but does not boil. Stir in the mix and whisk until smooth. You can use a small whisk, a milk frother, or a fork.
Top the drink with whipped cream for extra comfort. Sprinkle a little cinnamon on top. Add a cinnamon stick for stirring and flavor. You can also add a small splash of vanilla extract to the hot cup if you did not add vanilla powder to the mix.
For a cold treat, stir the mix into warm water and blend with ice for a chocolate iced drink. Use cold milk and a blender for a simple chocolate milkshake. This mix can also go into recipes for hot chocolate brownies or chocolate pancakes for a spicy twist.
How to Store Mexican Hot Chocolate Mix
Store the mix in an airtight jar. Keep it in a cool, dry place away from heat and light. A pantry shelf or cupboard works well. The mix will keep for several months if it stays dry and sealed.
If you live in a humid area, consider adding a small food-safe desiccant pack in the jar or keep the jar in the fridge to avoid clumping. Always use a dry spoon to scoop the mix out of the jar. Moisture will make the mix clump and shorten its life.
When gifting, include a note with serving directions and a best-by time of about 3 to 6 months. For best flavor, use within two months. Fresh-made mix gives the best aroma and taste.
Easy Tips to Make Mexican Hot Chocolate Mix
Use a fine cocoa powder to get a smooth drink. If you have Dutch-processed cocoa, use it for a mellow flavor. If you have natural cocoa, the taste will be brighter and a bit more acidic.
Sift the cocoa if you see lumps. Whisk well to remove grainy bits. Start with the small pinch of cayenne. You can always add more later, but you cannot remove heat once added.
If you want a richer drink, use less milk and more mix, or add a teaspoon of corn starch to the milk while heating to thicken the drink. For a sweeter cup, add a little more sugar when you serve it.
If you like recipes that use simple store-bought mixes or spreads, you might also enjoy baking with nut-based doughs. For an easy cookie project, try these almond butter chocolate chip cookies that are simple and fast: almond butter chocolate chip cookies.
Try These Variations of Mexican Hot Chocolate Mix
You can change the mix to fit your taste.
- Mocha version: Add 1 tablespoon instant espresso powder to the mix for a coffee-chocolate drink.
- Extra spicy: Increase the cayenne by a tiny pinch or add a dash of chipotle powder.
- Sweet vanilla: Add 1 teaspoon powdered milk and 1 teaspoon vanilla powder to make it creamier and sweeter.
- Dark chocolate: Use Dutch-processed cocoa and add 1 tablespoon finely chopped dark chocolate to the hot milk when stirring.
- Less sugar: Reduce sugar to 1/3 cup if you prefer a less sweet drink.
Each change is easy. Keep notes so you can repeat your best version.
Common Questions About Mexican Hot Chocolate Mix
Q: How much mix do I use per cup?
A: Use 2 tablespoons of mix per 1 cup of hot milk. Stir well and taste. Add more if you like it stronger.
Q: Can I use this mix with water instead of milk?
A: Yes, you can. The drink will be less rich. For a creamier taste, use some milk or a milk alternative. You can also blend hot water with a little cream or a splash of condensed milk.
Q: Is this mix good for gifts?
A: Yes. Put the mix in a clean jar and add a label with serving instructions. Add a ribbon and a small note for a quick gift.
Q: Can I make a large batch?
A: Yes, multiply the ingredients by the number of jars you want. Mix well and store in airtight containers.
Q: How do I remove clumps if the mix gets wet?
A: If moisture gets in and forms clumps, spread the mix on a tray to dry, break it up, and sift it. If it smells off or tastes stale, discard it and make a fresh batch.
Q: Can I add dairy powder for a richer drink?
A: Yes, you can add powdered milk to the mix. Add about 2 tablespoons per cup of mix for extra creaminess.
Final Thoughts
This Mexican Hot Chocolate Mix is simple to make and full of warm flavor. It needs only a few ingredients and a little time. You can keep a jar in the pantry for fast comfort drinks. The mix makes a lovely gift and a flexible base for many drinks and desserts.
Use the tips and variations to make it your own. Start with the basic recipe and adjust the spice and sugar to match your family’s taste.
Ready to Give It a Try?
Make a small batch today. Whisk the dry ingredients, jar the mix, and write a short note with serving directions. Try it in hot milk, and add whipped cream or cinnamon for a special touch. Keep one jar at home and give others to friends. It is an easy way to share warmth and flavor.
Conclusion
If you want another version of this idea or a ready-made inspiration for packaging and notes, you can read a similar recipe and gift idea at Mexican Hot Chocolate Mix – Parsnips and Pastries.
Print
Mexican Hot Chocolate Mix
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, spicy chocolate drink mix made with cocoa, sugar, cinnamon, and a hint of chili. Perfect for quick comfort drinks or thoughtful gifts.
Ingredients
- ½ cup cocoa powder (preferably Dutch-processed)
- ½ cup sugar
- ¼ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 1 tiny pinch cayenne pepper (optional)
- ½ teaspoon vanilla powder (optional)
Instructions
- In a medium bowl, whisk together cocoa powder, sugar, ground cinnamon, chili powder, and salt until well combined.
- If using, add cayenne and vanilla powder, whisking again to combine.
- Transfer the mixture to an airtight container for storage.
- To serve, stir 2 tablespoons of the mix into a cup of hot milk, whisking until smooth.
- Optional: top with whipped cream and a sprinkle of cinnamon.
Notes
Store in a cool, dry place. Use within two months for best flavor. Can be adjusted for sweetness and spice according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 27g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg