Mexican Hot Chocolate Recipe

Who doesn’t love a mug full of piping hot chocolate? Inspired by my time living in Cuernavaca, Mexico, this will most definitely be a crowd-pleaser and the addition of my #1 Seasoning, Inflammation Buster, takes this to new levels!

Mexican Hot Chocolate

Course: Beverages, Breakfast/Brunch, Cocktail
Keyword: Fall Baking, Desserts and Snack Recipes, Holiday, Kid Friendly
Servings: 8 people
Calories: 187kcal

What You Need

  • 8 c milk
  • 8 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 ounce bittersweet chocolate
  • 2 tbsp TLC Inflammation Buster Seasoning Harevst Pumpkin Spice and The Gingerbread Man also work well!
  • 2 oz coffee liquer OPTIONAL

How to Make It

  • Put all ingredients except the bittersweet chcolate in a sauce pan. Heat over medium heat for two minutes, gently whisking.
  • Slowly add in the bittersweet chocolate and mix until melted. DO NOT BOIL.
  • Divide into mugs and serve with marshmallows, chocolate shavings, a cinnamon stick and a sprinkle of the Seasoning.


Calories: 187kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 427mg | Fiber: 3g | Sugar: 14g | Vitamin A: 395IU | Calcium: 304mg | Iron: 1mg

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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