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Mexican Hot Chocolate with Cinnamon Whipped Cream Recipe

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4.2 from 3 reviews

This Mexican Hot Chocolate with Cinnamon Whipped Cream is a rich, velvety, and spiced hot cocoa perfect for warming up on chilly days. Made with a blend of cocoa, cinnamon, ginger, allspice, and a hint of cayenne, it is finished with a luscious cinnamon-infused whipped cream topping. This decadent drink serves 4 to 8 portions depending on serving size, making it ideal for cozy gatherings or indulgent solo moments.

  • 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. Prepare the Hot Chocolate Base: In a medium saucepan, combine the granulated sugar, unsweetened cocoa powder, ground cinnamon, ground ginger, fine salt, allspice, and cayenne pepper with 1/3 cup of warm water. Bring the mixture to a boil over medium heat, whisking continuously until the sugar fully dissolves.
  2. Add Dairy and Heat Through: Remove the saucepan from heat and stir in the whole milk and heavy cream. Return to low or medium-low heat, stirring gently to warm the mixture throughout. Avoid bringing it back to a boil to maintain the smooth texture and rich flavor.
  3. Make Cinnamon Whipped Cream: Place your mixing bowl and beaters in the freezer for 20 minutes to chill. Pour the heavy whipping cream into the chilled bowl and beat on medium speed until it starts to thicken. Add powdered sugar, ground cinnamon, and vanilla extract, then continue beating until the cream forms thick peaks. Cover and refrigerate until ready to serve.
  4. Serve: Ladle the hot Mexican chocolate into mugs. Top each serving with a dollop of cinnamon whipped cream and, if desired, sprinkle with a light dusting of ground cinnamon and cocoa powder for an extra touch of flavor and presentation.

Notes

  • This recipe is quite rich and decadent; serving sizes of 4 ounces are recommended if you want to enjoy it without feeling overly full.
  • Chilling the bowl and beaters before whipping the cream ensures a better and quicker result with fluffy peaks.
  • You can adjust the level of cayenne pepper to taste if you prefer more or less heat.
  • Use whole milk and heavy cream for the best creamy texture and flavor; lower-fat milks can alter the richness.
  • Store any leftover whipped cream in the refrigerator and re-whip briefly if it softens before serving.
  • 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/