The best hot chocolate recipe to warm up to

9 months ago


In this recipe, we simulate the original Mexican hot chocolate that the Spaniards first tried many centuries ago. Their version consisted of a frothy mix made from ground cacao beans. Eventually the Aztecs added chilies and dried flowers to enhance its flavor. Today we can enjoy hot chocolate in its most filtered and delightful form.



Serves 4


2 ¼ cups Water

⅔ cup Sugar

2 Tbsps Unsweetened cocoa powder

½ tsp Cinnamon powder or a stick of cinnamon, plus more to garnish

1 cup Full cream powdered milk

3 Tbsps Butter

½ cup Grated or finely chopped unsweetened chocolate

¼ tsp Cayenne pepper

1 Tbsp Vodka (optional)

Whipping cream, for garnish


  1. Combine water, sugar, and cocoa powder in a pot over medium heat. Bring mixture to a rolling boil. Lower the flame and continue to simmer for about 1-2 minutes more to cook the cocoa powder
  2. Turn off the heat then add cinnamon and powdered milk. Use a whisk to blend the ingredients until smooth
  3. Add the butter and grated chocolate and stir to melt. Finish with the cayenne pepper and vodka, if using.
  4. Whip the whipping cream until soft peaks form. Transfer the hot chocolate into individual glasses and top with a huge dollop of cream. Dust some ground cinnamon on the cream before serving.


Recipe by Chef Patty Loanzon

Photographed by Miguel Abesamis of Studio 100

Looking for other hot drinks to warm up your senses?

Hot Matcha White Chocolate

Hot Hot Chocolate

Peanut Butter Hot Chocolate

Apple Cinnamon Ginger Tea


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