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Mexican Hot Cocoa

Name: Mexican Hot Cocoa
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1/4 teaspoon ground cinnamon; 1/2 teaspoon vanilla; 2 tablespoons granulated sugar; 2 tablespoons unsweetened baking cocoa; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground red pepper (cayenne); 2 1/2 cups milk; 1/2 cup heavy whipping cream; 1/4 cup chopped semisweet baking chocolate (from 4-oz bar); 1/2 teaspoon vanilla

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Kitchen Tested

Prep 15 min
Total 15 min
Servings 4

Keep the cold outside by starting a fire inside—inside your belly, that is. The spiced heat from this not-too-rich Mexican hot cocoa hits your throat first, then warms you all the way down to your toes. And with a cinnamon-spiced whipped topping, making a pot of this creamy, sweet and subtle beverage should totally be your new nighttime routine.

By Tablespoon Kitchens

Updated November 14, 2019

Ingredients

Topping

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla

Hot Cocoa

2 tablespoons granulated sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2 1/2 cups milk
1/2 cup heavy whipping cream
1/4 cup chopped semisweet baking chocolate (from 4-oz bar)
1/2 teaspoon vanilla

Steps

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.

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: 510

Calories from Fat: 350

Total Fat: 39g; 60%

Saturated Fat: 25g; 123%

Trans Fat: 1g

Cholesterol: 115mg; 38%

Sodium: 100mg; 4%

Potassium: 380mg; 11%

Total Carbohydrate: 31g; 10%

Dietary Fiber: 2g; 8%

Sugars: 28g

Protein: 8g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 0%; 0%

Calcium: 25%; 25%

Iron: 4%; 4%

Exchanges:

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;