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Mexican Hot Cocoa

Mexican Hot Cocoa

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Keep the cold outside by starting a fire inside—inside your belly, that is. And with a cinnamon-spiced whipped topping, making a pot of this creamy, sweet and subtle beverage should totally be your new nighttime routine.MORE+LESS-

Updated November 14, 2019



cup heavy whipping cream


tablespoons powdered sugar


teaspoon ground cinnamon

Hot Cocoa


tablespoons granulated sugar


tablespoons unsweetened baking cocoa


teaspoon ground cinnamon


teaspoon ground red pepper (cayenne)


cup heavy whipping cream


cup chopped semisweet baking chocolate (from 4-oz bar)

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  • 1

    In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Cover and refrigerate until ready to serve.

  • 2

    In 2-quart saucepan, mix granulated sugar, baking cocoa, cinnamon and red pepper. Using whisk, gradually stir in milk and whipping cream until well blended.

  • 3

    Cook over medium heat, stirring frequently, until thoroughly heated (do not boil). Remove from heat.

  • 4

    Add chocolate; stir constantly with whisk until chocolate is melted and mixture is smooth. Stir in vanilla.

  • 5

    To serve, divide hot cocoa among 4 mugs. Top each with topping; serve immediately.

Expert Tips

  • Before serving, beat hot cocoa mixture vigorously with a molinillo (a traditional Mexican wooden whisk) or wire whisk to create a frothy finish.
  • Make your sweetened whipped cream topping first so it’s ready to top your freshly made Mexican hot cocoa.
  • If warm spice isn’t for you, use just a dash of ground red pepper, or leave out entirely.
  • Make this drink extra special by topping it with shaved chocolate. Create these by shaving some of the baking chocolate bar with a vegetable peeler or box grater.

Nutrition Facts

Serving Size: About 3/4 Cup
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Mexican Hot Cocoa Recipe

Spiced with cayenne and cinnamon this cocoa recipe is surprisingly incredible and will definitely heat up the holidays!

  • 1 cup soy milk
  • 1 tbsp Rodelle Gourmet Baking Cocoa
  • 1 tablespoon granulated white sugar
  • 2 tablespoons of cream or milk
  • 1 teaspoon Rodelle Vanilla Extract
  • ¼ teaspoon dried chili pepper
  • ½ teaspoon ground cinnamon
  1. Heat 1 cup of soy milk to a low boil.
  2. As milk heats mix 2 tbsp of milk with cocoa, sugar, chili pepper, cinnamon, and vanilla extract forming a paste.
  3. Pour milk over cocoa mixture and stir.
  • 1 cup soy milk
  • 1 tbsp Rodelle Gourmet Baking Cocoa
  • 1 tablespoon granulated white sugar
  • 2 tablespoons of cream or milk
  • 1 teaspoon Rodelle Vanilla Extract
  • ¼ teaspoon dried chili pepper
  • ½ teaspoon ground cinnamon


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Mexican Hot Cocoa in a Jar Gift

As a child each Christmas was spent at my Grandmother’s house in another state with a bevy of relatives gathered around. The far flung relatives who couldn’t visit for the day sent packages of presents and homemade goodies, followed by a phone call sometime during the day. I loved opening the packages from one of my favorite aunts. She would send me a present, some of my favorite candies, loving prepared from scratch and usually a surprise or two. Those memories make me feel warm and fuzzy to this day. When I make a Christmas package I try to add a little homemade goodie with their present. I’ve included my recipe for delicious Mexican Hot Cocoa if you want to add a little something extra in your packages this season.

This recipe looks a little difficult, but it is really not. The trick is to mix the light colored ingredients milk and salt, and then the dark colored ingredients cocoa powder and cinnamon. Layer the cocoa in this order:
Layer 1: Cocoa Powder & Cinnamon
Layer 2: Powdered milk & Salt
Layer 3: Brown Sugar & Mexican chocolate (mixed together.) You can substitute any type of chocolate candy bar you would like for the Mexican Chocolate. Just chop finely.
Layer 4: Marshmallows.

Close the lid and attach cinnamon sticks to the lid with a ribbon. The cinnamon sticks make great stir sticks.

  • 1 cup unsweetened cocoa powder
  • 1 cup powdered milk
  • 1 cup firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 3/4 cup chopped Mexican chocolate
  • Cinnamon sticks
  • Marshmallows
  1. Layer cocoa powder, powdered milk, brown sugar, salt, ground cinnamon, and Mexican chocolate. Add a few cinnamon sticks to top of jar. Note: This mix will fill 2 pint jars, On the back of the tag, write: “Mix contents in a large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Store the remaining mix in airtight container. Makes 6 servings per jar.

You can also use this free Mexican Hot Chocolate Printable as a tags to attach to the front of the jars. Just right click and save it to your computer, then print.

Pam is a mom, traveler, pet lover and lover of semi-homemade desserts. Unless she isn't doing the cooking, then she loves homemade desserts. Email her at simplysouthernmom (at) yahoo (dot) com.

How to Make Mexican Hot Chocolate

COOK. Combine the sugar, flour, cocoa, water and spices in a medium pot over the stove. Cook this mixture for 4 minutes on medium heat.

SCALD. Add in the milk and let the mixture scald, but not boil!

*Note: Scalding means to heat the mixture until it’s just about to hit boiling point. Once it’s there, remove from the heat and add the vanilla. Now it’s ready to drink!

TOP. Top with whipped cream and a sprinkle of nutmeg. It makes the perfect spiced hot cocoa.

We are definitely hot cocoa fans in our house, so we have several varieties on the site. Be sure to check them out!

Dosage Per Day For Medicinal Value

Drinking two cups of this super-charged hot cocoa every day could keep the doctor away. And what a relief that would be (unless, of course, you are married to the doctor)!

Spices have always been held in the highest regard. We can learn from the ancients and do the same:

&ldquoThe traders of Sheba and Raamah, they traded with you they paid for your wares with the best of all kinds of spices, and with all kinds of precious stones and gold.&rdquo


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