Mexican Hot Cocoa Mix


For an even richer hot chocolate treat, use half and half in place of milk

Mexican Hot Cocoa Mix Recipe
Photo: Grace Elkus
Hands On Time:
5 mins
Total Time:
10 mins
2½ cups (serving size: 2 Tbsp.)

This Mexican hot chocolate mix recipe makes a warm, sweet, intensely chocolate beverage with a hint of cinnamon and a spicy kick. If you prefer more heat, use a rounded ¼ teaspoon of cayenne. And for a richer treat, try using half and half instead of milk.

The mix is great to have on hand all winter long, and once a batch is made, it only takes a few minutes to make a cup or two. We recommend dolloping each serving with homemade whipped cream or a large marshmallow. The mix also makes a fantastic gift. Try packing it in a pretty mason jar or an empty jam jar tied with a ribbon. Don't forget to include the recipe!


  • 1 ½ cups granulated sugar

  • 1 cup all-natural unsweetened cocoa

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon cayenne pepper


  1. Whisk together all ingredients in a medium bowl. Store in an airtight container for up to 2 months.

  2. To make 1 serving of Mexican hot cocoa, heat 1 cup whole milk in a small saucepan over medium just until hot and milk begins to steam, about 5 minutes.

  3. Whisk in 2 tablespoons cocoa mix. Serve immediately.

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