Mexican Hot Chocolate Vs Other Versions: What's The Actual Difference?

If you've been looking for tips to level up your hot chocolate but are bored by commonplace hacks like using a different type of chocolate or adding a glug of flavored schnapps to spike your mug, consider taking a culinary trip south of the border. Spicy and sweet by turns, Mexican hot chocolate is not only delicious but a bulletproof fortification against chilly nights. Foodie spoke exclusively with chef Richard Sandoval of Richard Sandoval Hospitality to get an insider glimpse into the luscious inner life of this addictive hot drink.

"Mexican hot chocolate is all about depth of flavor and warmth," chef Sandoval shared. "The essential spices are cinnamon, allspice, and a touch of chili — often ancho or pasilla. Cinnamon provides warmth and sweetness, allspice adds a subtle complexity, and chili introduces a mild heat that enhances the richness of the chocolate without overwhelming it." He noted that variations on the classic formula can also include clove or star anise for further complexity. Clearly, the basic recipe is ripe for experimentation, but understanding ground rules about how to coax the best flavors from your drink will guide you right when you're riffing on Mexican hot chocolate at home.

When it comes to best imbuing the essential spices into your hot chocolate, "The key is infusion," chef Sandoval said. "Whole spices should be simmered with the milk or water to extract their full flavors before straining them out. If using ground spices, whisk them in early to allow them to bloom and dissolve properly, preventing a gritty texture." But if you've got a little extra time, there's an even better step, Sandoval noted. That involves "steeping the spices in a little hot water or sugar syrup before adding it to the hot chocolate for an ultra-smooth consistency." 

Once you've mastered a basic Mexican hot chocolate formulation — not that there's anything basic at all about the drink! — you can experiment with variations that dig even deeper into the richness of Mexican culture. A pinch of masa harina is an unexpected addition, says chef Sandoval, but it "gives [the chocolate] a subtle, earthy richness and is a nod to ancient traditions." Mezcal or vanilla bean will suffuse a very desirable depth into the brew, while hibiscus is an unexpected superstar whose "tart, floral notes balance the richness beautifully," said Sandoval. No matter how you concoct your Mexican hot chocolate, you will probably never settle for plain cocoa ever again.