Hot Cocoa and Mexican Hot Chocolate

I love a good cup of hot cocoa on a chilly night, especially near the holidays. So, I thought it would be fun to put together a hot cocoa and Mexican hot chocolate board for your next party. I mean seriously, so fun! Or you can just take the recipe and jar it for a gift or later use!

For this board I have a lazy Susan board from Home Goods, lots of goodies from World Market (MERRY marshmallows, candy canes, pretzels, stirrers, chocolate balls), some chocolate stars from Trader Joes, and of course some of my own treat from my recipes you can find on my site!

In this recipe you’ll see inspiration from Mexican Hot Chocolate. Mexican Hot Chocolate is usually made with cocoa, cinnamon, chili. I am by no means an authority on this or on Mexican cuisine, but I used this base flavor combo in this dish because I love it so much. In Mexico, even in the summer, this is a flavor combination I love. It’s something you can even get at my favorite churro shop in Mexico City Churrería El Moro. I was inspired by that delicious drink and the flavor combinations. For more authentic Mexican Hot Chocolate recipes, you should check out Isabel Eats.

hot chocolate bar off center

Ingredients for Hot Cocoa

  • ½ lb chocolate
  • 1 vanilla pod, scrape out vanilla beans

Ingredients for Mexican Hot Chocolate

  • ½ lb chocolate
  • 2 tsp cinnamon (more can be added of both spices, but I kept it on the mild side for the recipe)
  • ½ tsp cayenne
hot chocolate bar near shot

Optional Ingredients

  • 1 Tbsp of honey or maple syrup to sweetener
  • Marshmallows
  • Whipped Cream

How to make Hot Cocoa

  1. Grind chocolate in a food processor or blender until all pieces are very small, like photos.
  2. Add in vanilla beans (toss pod) and mix with a spoon.
  3. Serve in a bowl at a party, jar for a gift or to use later.
  4. To use: heat 1 cup of milk or milk alternative on the stove (or in microwave). Add in ½ cup of chocolate mix and stir until incorporated. This is when you can also mix in a sweetener or more cocoa if you’d like a richer flavor. Optional to top with marshmallows or whipped cream.

How to make Mexican Hot Chocolate

  1. Grind chocolate in a food processor or blender until all pieces are very small, like photos.
  2. Add in cinnamon and cayenne and mix with a spoon.
  3. Serve in a bowl at a party, jar for a gift or to use later.
  4. To use: heat 1 cup of milk or milk alternative on the stove (or in microwave). Add in ½ cup of chocolate mix and stir until incorporated. This is when you can also mix in a sweetener or more cocoa if you’d like a richer flavor. Optional to top with marshmallows or whipped cream or even cinnamon.
hot chocolate bar overhead

FAQs about Hot Chocolate Board

Can I make this board without making the cocoa myself?

Of course! Use some store bought cocoa for the middle.

How much cocoa should people use?

For this recipe, the instructions are above. You should print out a little sheet with instructions for your guests!

Other Recipes to Try

hot chocolate bar overhead

Hot Cocoa and Mexican Hot Chocolate

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Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 servings
Author: Amanda Wilens

Ingredients

Hot Cocoa Ingredients
  • ½ lb chocolate
  • 1 vanilla pod scrape out vanilla beans
Mexican Hot Chocolate Ingredients
  • ½ lb chocolate
  • 2 tsp cinnamon more can be added of both spices, but I kept it on the mild side for the recipe
  • ½ tsp cayenne
Optional Ingredients
  • 1 Tbsp honey or maple syrup
  • marshmallows
  • whipped cream

Instructions

Hot Cocoa

  • Grind chocolate in a food processor or blender until all pieces are very small, like photos.
  • Add in vanilla beans (toss pod) and mix with a spoon.
  • Serve in a bowl at a party, jar for a gift or to use later.
  • To use: heat 1 cup of milk or milk alternative on the stove (or in microwave). Add in ½ cup of chocolate mix and stir until incorporated. This is when you can also mix in a sweetener or more cocoa if you’d like a richer flavor. Optional to top with marshmallows or whipped cream.

Mexican Hot Chocolate

  • Grind chocolate in a food processor or blender until all pieces are very small, like photos.
  • Add in cinnamon and cayenne and mix with a spoon.
  • Serve in a bowl at a party, jar for a gift or to use later.
  • To use: heat 1 cup of milk or milk alternative on the stove (or in microwave). Add in ½ cup of chocolate mix and stir until incorporated. This is when you can also mix in a sweetener or more cocoa if you’d like a richer flavor. Optional to top with marshmallows or whipped cream or even cinnamon.

Notes

– Chocolate: You want to use high quality chocolate bars for this so it melts properly.
– Toppings: This is where you can get wild. Have fun and add all sorts of toppings.
– Gifting: Package up the mix in jars or baggies with an instruction tag and gift!

Nutrition

Calories: 399kcal | Carbohydrates: 50g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Sodium: 12mg | Potassium: 219mg | Fiber: 5g | Sugar: 42g | Vitamin A: 62IU | Calcium: 27mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes