Mexican Hot Chocolate

Mexican Hot Chocolate

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving:

Creamy coconut milk, real vanilla and rich Mexican chocolate make a decadent cup of hot cocoa.


  • 1/2 cup coconut milk
  • 1 cup whole milk
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise
  • 2 tablespoons brown sugar
  • 3 ounces semi-sweet Mexican chocolate, roughly chopped
  • freshly grated nutmeg
  • 1 cup fresh whipping cream sprinkled with cinnamon


  1. Place the coconut milk and the plain milk into a small saucepan over medium-high heat and bring to a boil.
  2. Add the cinnamon stick and then stir in the freshly grated nutmeg.
  3. Scrape the seeds out of the vanilla bean and into the pan then add the brown sugar and chocolate.
  4. Whisk the mixture together until the chocolate has totally melted and then pour the hot cocoa into four mugs. Top each with the fresh cream and serve immediately.


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