Toasted Cinnamon and Anise Mexican Hot Chocolate

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and warming hot chocolate with toasted cinnamon and star anise, offering a festive twist on the traditional Mexican beverage. This mexican-inspired cocktails & beverages ready in about 20 minutes brings together whole milk, chopped Mexican chocolate tablet, whole cinnamon sticks for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 250 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 5 min Cook: 15 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, toast 2 whole cinnamon sticks and 2 whole star anise over medium heat for 1-2 minutes until fragrant but not burned.
  2. Step 2: Add 4 cups whole milk and 2 tablespoons sugar to the saucepan, stirring to combine. Heat over medium heat until steaming but not boiling, about 5 minutes.
  3. Step 3: Add 3.5 oz chopped Mexican chocolate tablet, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon to the milk mixture, whisking continuously until the chocolate is fully melted and the hot chocolate is smooth and slightly thickened, about 3-4 minutes.
  4. Step 4: Remove the cinnamon sticks and star anise with a slotted spoon. Pour the hot chocolate into mugs and, if desired, top with whipped cream and a pinch of ground chili powder for a subtle heat.

Frequently asked questions

How long does Toasted Cinnamon and Anise Mexican Hot Chocolate take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.

How do I store leftover Toasted Cinnamon and Anise Mexican Hot Chocolate?

Refrigerate any leftover toasted cinnamon and anise mexican hot chocolate in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.

Can I substitute ingredients in Toasted Cinnamon and Anise Mexican Hot Chocolate?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Cinnamon and Anise Mexican Hot Chocolate for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Toasted Cinnamon and Anise Mexican Hot Chocolate?

Mexican cocktails & beverages like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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