Easy Mexican Hot Chocolate {Optional Spiked Mexican Hot Chocolate}

It’s that time of year again. We are setting up the Ofrenda for the year and the cold weather is settling in. I am pulling together decorations and treats for our Dia de los Muertos or Day of the Dead celebration.

This year the holiday holds a heavy heart as we come full circle on my mother’s death on the holiday last year followed by my grandmother a few days later. I decided one must have this year is Mexican Hot Chocolate.

Easy Mexican Hot Chocolate Recipe

As much as I love melting real chocolate for a glass or two at a time and the chocolate with chili in it from Aldi makes the perfect chocolate base to a cup of hot chocolate it doesn’t translate well to making in a large batch for a gathering.

Instead, I use a simple easy Mexican Hot Chocolate recipe using American-style hot chocolate mix as a base.

For this, you will need to multiply this recipe by how many cups of hot chocolate you need. If making only a couple of cups you can use a saucepan on the store top but for a crowd, I suggest making it in bulk by making your Mexican Hot Chocolate in the Crock-Pot.


:: 2 Tbsp Hot Chocolate mix

:: ½ tsp cinnamon

:: ¼ tsp nutmeg

:: Pinch of cayenne

:: 1 Cup Milk (any kind)

:: 1.5 oz whipped cream vodka

:: 1 oz creme de cacao (optional)

:: Whipped cream for topping


:: Whisk hot chocolate mix, spices, and milk in a small pan (or your slow cooker) until smooth and heat until simmering. 

:: Remove from heat and add to cups

:: For Spiked Mexican Hot Chocolate mix in alcohol by the cup or in the pot depending on whether or not you want a non spiked option. 

:: Pour into a mug and top with whipped cream and cinnamon (extra cayenne optional).

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