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Lightened-Up Mexican Hot Chocolate Recipe with Cinnamon & Chile

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A warm, spicy, and chocolatey drink made with almond milk, maple syrup, and a hint of chile. This lightened-up version is quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 2 cups unsweetened almond milk (or any milk you prefer; oat milk works great too)
  • 2 tablespoons unsweetened cocoa powder (I recommend Ghirardelli or Hershey’s Special Dark for richness)
  • 1 tablespoon maple syrup (adds sweetness without refined sugar; honey works as a substitute)
  • 1/2 teaspoon ground cinnamon (use Ceylon cinnamon for a milder, sweeter flavor)
  • 1/4 teaspoon ground chile powder (ancho chile powder is my go-to for a smoky, mild heat)
  • Pinch of cayenne pepper (optional, for extra warmth)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (this is the secret to a silky texture without cream)
  • Pinch of sea salt (enhances the chocolate flavor)
  • 1 cinnamon stick (for stirring, optional)
  • Whipped coconut cream (for a dairy-free topping, optional)
  • Shaved dark chocolate (for garnish, optional)
  • A sprinkle of cinnamon or chile powder (for presentation, optional)

Instructions

  1. Mix the cornstarch slurry: In a small bowl, combine 1 teaspoon cornstarch with 1 tablespoon cold water. Stir until smooth and set aside.
  2. Combine dry ingredients: In a separate small bowl, whisk together 2 tablespoons cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon ancho chile powder, a pinch of cayenne (if using), and a pinch of sea salt.
  3. Heat the milk: Pour 2 cups of almond milk into a small saucepan. Heat over medium heat until warm but not boiling—about 2-3 minutes. Small bubbles will form around the edges.
  4. Add the dry ingredients: Whisk the cocoa-spice mixture into the warm milk. Keep whisking until fully dissolved—about 30 seconds.
  5. Add the sweetener: Stir in 1 tablespoon maple syrup. Taste and adjust if you prefer it sweeter.
  6. Thicken the mixture: Give the cornstarch slurry a quick stir, then pour it into the saucepan while whisking continuously. Continue whisking for about 1-2 minutes, until the mixture thickens slightly and coats the back of a spoon.
  7. Simmer gently: Reduce the heat to low and let it simmer for 1 minute, stirring occasionally.
  8. Serve immediately: Pour into mugs and garnish with a cinnamon stick, a dollop of coconut whipped cream, or a sprinkle of shaved dark chocolate. Serve warm.

Notes

Don’t let the milk boil to avoid separation. Whisk continuously when adding the cornstarch to prevent lumps. Adjust spice level to taste. Use Dutch-processed cocoa for a smoother flavor. Double the recipe for a crowd.

Nutrition

Keywords: Mexican hot chocolate, lightened-up hot chocolate, cinnamon hot chocolate, chile hot chocolate, dairy-free hot chocolate, healthy hot chocolate, easy hot chocolate recipe

Find it online: https://elaraeats.com/lightened-up-mexican-hot-chocolate-recipe-with-cinnamon-and-chile/