Mexican Hot Chocolate

Published September 29, 2026 by Villa Cocina

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This Mexican hot chocolate combines 100% cacao chocolate, milk, warm spices, vanilla, and lightly toasted almonds for a rich, velvety drink with the distinctive flavor of an artisan Mexican chocolate shop.

This is one of those recipes that instantly takes me back. Growing up, cooler days meant a warm cup of chocolate alongside conchas, pan dulce, or even tamales. And if you’ve never had hot chocolate with tamales, you’re missing out!

Sometimes, though, all you need is a warm flour tortilla rolled up and dipped right into the cup between sips. Yes, I’m leaving you a little trail of wisdom here. Simple traditions, cozy memories, and proof that sometimes the best pairings are the simplest ones.

Ingredients

Almonds: Add a subtle nutty flavor and a little extra body to the drink. Starting with raw, unsalted almonds gives us a clean base with no added salt or flavorings.
Water: Used to infuse the canela, star anise, and cloves, creating a fragrant, spiced base for the hot chocolate.
Unsweetened Chocolate (100% Cacao) Provides a deep, concentrated chocolate flavor while allowing us to control the sweetness ourselves.
Unsweetened Cocoa Powder:Complements the chocolate bar by intensifying the cacao flavor without adding additional sugar.
Whole milk: Creates the creamy base of the drink while balancing the deeper cacao and spice flavors.
Evaporated milk: Adds extra richness and a slightly more concentrated dairy flavor without making the hot chocolate overly heavy.
Vanilla bean: Infuses the hot chocolate with a warm, aromatic vanilla flavor as it gently simmers. Vanilla paste or extract can also be used. If using extract, add it toward the end to preserve its aroma.
Brown sugar: Adds sweetness with a deeper, more caramel-like flavor than granulated sugar.
Kosher salt: A small amount enhances the chocolate, vanilla, and spices, helping all the flavors come through more clearly.

How to Make Mexican Hot Chocolate

Here’s a quick overview of how everything comes together. For full, step-by-step instructions, be sure to check out the recipe card below.

Prepare the Spiced Water

Start by toasting the almonds in the oven until lightly golden and fragrant. Remove and let cool.

Meanwhile, toast the canela, star anise, and cloves on a dry comal just until fragrant. Gently simmer the toasted spices in water to create a warm, fragrant base for the hot chocolate.

Make the Almond Milk

Blend the toasted almonds with part of the whole milk until smooth. Strain well, pressing gently to extract as much liquid as possible.

Make the Hot Chocolate & Serve

Remove the whole spices, reserving the cinnamon stick. Whisk the chocolate into the infused water until melted, then add the cocoa powder and whisk until smooth.

Add the almond milk, remaining whole milk, evaporated milk, vanilla, brown sugar, salt, and reserved cinnamon stick. Whisk until combined.

Bring to a gentle simmer, stirring frequently to prevent scorching, until smooth, velvety, and slightly thickened. Turn off the heat and adjust the sweetness to taste.

Serve warm, topped with whipped cream and chocolate shavings, if desired.

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making Mexican Hot Chocolate.

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A Taste Inspired by Mexico

During one of my trips to Mexico, I stumbled upon an artisan chocolate shop in Pátzcuaro, Michoacán, where they brought in cacao from Tabasco and processed it themselves. Some of their chocolate was blended with sugar, some kept at 100% cacao, but my absolute favorite was the kind mixed with nuts.

That experience stayed with me, especially since my brother-in-law also brings us nut-blended chocolate from Chiapas, Mexico. So there was no doubt almonds had to make their way into this recipe. They add a subtle nuttiness and slight thickness that I absolutely love in every cup.

Tips, Substitutions & Variations

Straining the almond milk: A nut milk bag works especially well, but you can also line a fine-mesh strainer with cheesecloth.
Chocolate bar: Semisweet chocolate can be used instead of the 100% cacao chocolate bar. If using it, reduce the added sugar and adjust to taste.
Vanilla options: Vanilla paste or extract can be used instead of the vanilla bean. If using extract, stir it in after turning off the heat to preserve its aroma.
Whisk or spatula: Alternate between a whisk and spatula as needed. A spatula gives you better contact with the bottom of the pot to help prevent scorching, while a whisk keeps everything well combined and helps create that beautiful frothy finish.
Sweetener options: Piloncillo, granulated sugar, or a sugar-free alternative such as allulose, monk fruit, or stevia can be used instead of brown sugar. Adjust to taste, as each will give the drink a slightly different flavor. If using piloncillo, add it to the water while infusing the spices so it has time to dissolve.

Storing

Refrigerate: Let the hot chocolate cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.

Freeze: Once completely cooled, transfer it to a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months, then thaw in the refrigerator.

Reheat: Warm gently over medium-low heat, whisking frequently until heated through. If separated, continue whisking until smooth. Avoid boiling.

More Winter Drinks:

Frequently Asked Questions

Why are the almonds toasted first?

Toasting enhances their nutty flavor and aroma.

Can I use regular cinnamon instead of Mexican canela?

Yes, but the flavor will be slightly different.

Do I need a molinillo to make Mexican hot chocolate?

No. A molinillo works beautifully and adds a traditional touch, but a regular whisk works great too.

Roll it quickly back and forth between your palms to create a frothy finish.

Why shouldn’t I boil the hot chocolate?

A gentle simmer is enough to bring everything together. Vigorous boiling can cause the dairy to scorch or develop an undesirable texture.

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