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Mexican Hot Chocolate with Cinnamon Whipped Cream Recipe

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4 from 3 reviews

This rich and comforting Mexican Hot Chocolate is infused with warming spices like cinnamon, ginger, allspice, and a hint of cayenne, delivering a luxurious depth of flavor. Topped with a creamy cinnamon whipped cream, it’s the perfect indulgence to warm you on chilly days. The recipe yields between 4 to 8 servings and is ideal for serving in smaller 4-ounce portions due to its decadence.

  • Total Time: 20 mins
  • Yield: 4 cups (serves 4 to 8, depending on serving size)

Ingredients

FOR THE HOT CHOCOLATE:

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1 pinch fine salt
  • 1 pinch allspice
  • 1 pinch cayenne pepper
  • 1/3 cup warm water
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

FOR THE CINNAMON WHIPPED CREAM:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Make the Mexican Hot Cocoa: In a medium saucepan, combine granulated sugar, unsweetened cocoa powder, ground cinnamon, ground ginger, fine salt, allspice, cayenne pepper, and warm water. Bring the mixture to a boil while whisking continuously until the sugar fully dissolves.
  2. Add Milk and Cream: Remove the saucepan from heat and stir in the whole milk and heavy cream. Return to low to medium-low heat and warm thoroughly without letting it boil again.
  3. Serve: Once hot, ladle the hot chocolate into mugs. Top each serving with a generous dollop of cinnamon whipped cream and optionally sprinkle with ground cinnamon and cocoa powder for garnish.
  4. Make the Cinnamon Whipped Cream: Chill a mixing bowl and beaters in the freezer for 20 minutes. Pour the heavy whipping cream into the chilled bowl and beat until it begins to thicken. Add powdered sugar, ground cinnamon, and vanilla extract, then continue beating until the cream forms stiff peaks.
  5. Store: Cover the whipped cream and keep it refrigerated until ready to serve alongside the hot chocolate.

Notes

  • For best whipped cream texture, ensure both the bowl and beaters are well chilled before whipping.
  • Serve hot chocolate in small 4-ounce servings due to its richness and decadence.
  • Do not re-boil the hot chocolate after adding milk and cream to avoid curdling.
  • Adjust cayenne pepper according to your preferred spice level.
  • Optional garnishes include a dusting of cocoa powder or extra cinnamon on top of the whipped cream.
  • This recipe yields approximately 4 cups total, serving 4 with 8-ounce mugs or 8 with 4-ounce mugs.
  • Keep leftover cinnamon whipped cream refrigerated and consume within 1-2 days for best freshness.
  • Author: Maya
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://cozykitchenbymaya.com/mexican-hot-chocolate-with-cinnamon-whipped-cream-recipe-2/