Food Recipes Mexican Hot Cocoa Mix 5.0 (1) Add your rating & review For an even richer hot chocolate treat, use half and half in place of milk By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Updated on October 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: Grace Elkus Hands On Time: 5 mins Total Time: 10 mins Yield: 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! Ingredients 1 ½ cups granulated sugar 1 cup all-natural unsweetened cocoa 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon cayenne pepper Directions Whisk together all ingredients in a medium bowl. Store in an airtight container for up to 2 months. 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. Whisk in 2 tablespoons cocoa mix. Serve immediately. Rate it Print