Mexican Hot Chocolate

Remember this from the movie Chocolat?  I have always wanted to make it and it tastes even better than I imagined.  Perfect on a cold winter’s night!  This is an adaptation of several recipes, so if you are familiar with the traditional version, I apologize if I’ve offended you by messing with it too much.


1 c. heavy whipping cream

1 tsp. confectioner’s sugar

1 1/2 c. milk

3 oz. 100% cocoa unsweeteend chocolate

3 T granulated sugar

pinch of salt

1 T confectioner’s sugar

1 tsp. cocoa

1/4 tsp. cayenne pepper

1/2 tsp. ground cinnamon

1 tsp. vanilla extract


Whip 1/2 of the heavy whipping cream with 1 tsp. confectioner’s sugar to soft peaks to make whipped cream for the topping.

Bring a saucepan to just below a simmer and turn off heat.

Place a stainless steel bowl that rests securely over the hot water to make a double boiler.  Add chocolate broken into pieces.

 Allow chocolate to melt.

In a medium saucepan combine 1/2 c. heavy whipping cream with the granulated sugar and milk. Heat to very warm, but not to simmering or boiling.

When chocolate in double boiler is melted, whisk in milk mixture until combined.

Add entire chocolate mixture back into the milk pan. Add confectioner’s sugar and cocoa. Bring to a boil while whisking constantly to prevent scorching.

As soon as it boils, reduce heat to a simmer and cook for one minute longer while stirring constantly.

Add cinnamon, cayenne pepper, and vanilla extract. Divide between four coffee cups leaving one inch of space at the rim. Top with whipped cream. Sprinkle with a pinch of cayenne and serve.

Makes approximately 4–6 oz. servings.

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