Toasted Cinnamon-Spiced Mexican Hot Chocolate

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich, velvety hot chocolate infused with cinnamon and a touch of chili, topped with whipped cream for a festive Cinco de Mayo treat. This mexican-inspired cinco de mayo ready in about 15 minutes brings together whole milk, dark chocolate chips, unsweetened cocoa powder 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 320 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.

Prep: 5 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium saucepan, heat 3 cups whole milk over medium heat until steaming but not boiling, about 4 minutes.
  2. Step 2: Whisk in 6 oz dark chocolate chips, 2 tbsp unsweetened cocoa powder, 1 tsp ground cinnamon, 1/4 tsp ground chili powder, 2 tbsp granulated sugar, and 1 tsp vanilla extract.
  3. Step 3: Continue whisking constantly for 3-4 minutes until the chocolate melts completely and the mixture is smooth and hot, just under a simmer.
  4. Step 4: Remove from heat and ladle into mugs. Top each serving with a generous dollop of whipped cream and a light sprinkle of ground nutmeg.
  5. Step 5: Serve immediately for a warming and festive Cinco de Mayo beverage.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Toasted Cinnamon-Spiced Mexican Hot Chocolate take to make?

Total time is about 15 minutes (5 min prep + 10 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-Spiced Mexican Hot Chocolate?

Refrigerate any leftover toasted cinnamon-spiced 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-Spiced 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-Spiced 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-Spiced Mexican Hot Chocolate?

Mexican cinco de mayo 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.

Related recipes