The Ultimate Mexican Hot Chocolate

The Ultimate Mexican Hot Chocolate

Thick, rich, and oh so indulgent, this is a warm and wonderful way to end a meal: a hint of cinnamon, a pinch of pepper, and chocolate! An insanely good dip or a sinfully good sip—you decide!



Level: Easy

Serves: 2


  • 1 cup Whole Milk
  • 1 teaspoon Masa Harina
  • 3 ounces, weight Mexican Chocolate, Chopped Or Semi-sweet Chocolate Chips (See Note)
  • 1 stick Cinnamon Or 1/2 Teaspoon Ground Cinnamon
  • Pinch Of Salt
  • Pinch Of Ancho Chili Powder (optional)
  • Dash Of Vanilla


In a medium saucepan, heat milk over medium heat until small bubbles appear around the edges. Stir in masa harina and chocolate, and whisk to combine until chocolate is melted. Allow to come to a boil, then lower the heat to simmer, add the cinnamon sticks/cinnamon, salt, and chili powder, and whisk again. Simmer for 5 minutes, until nicely thickened. Remove from heat, stir in vanilla, and serve immediately.

Masa harina is corn flour, used to make tamales. Mexican chocolate has a little cinnamon flavor in it already. Both of these ingredients can be found in Latin markets or in some well-stocked supermarkets.

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