Homemade Mexican Hot Chocolate Mix

Annacia *


I like to keep some pre-mixed things on hand. Especially things like this that have no use by dates. I keep it in a snug lidded tea can in the pantry, it never goes off as is always on hand whenever the hot chocolate mood strikes. It's diabetic friendly if you use Splenda to sweeten as I do.

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about 6 cups of mix


10 Min


No-Cook or Other


3 1/2 c
coconut palm sugar (optional, sucanat or granulated date sugar (or other dry natural sweetener of choice equivalent to 3 1/2 cups granulated sugar)
2 1/4 c
unsweetened cocoa powder
3 tsp
mexican cinnamon (canela) or to taste
1 tsp
1/2 tsp
cayenne pepper or to taste, optional

Directions Step-By-Step

Gently whisk to combine all of the ingredients and store in airtight containers.
To serve, warm your preferred milk ( like almond milk) in a saucepan over medium heat. Add 2 tablespoons of the cocoa mix for every one cup of milk.

About this Recipe

Course/Dish: Hot Drinks
Main Ingredient: Sugar
Regional Style: Mexican
Other Tag: Quick & Easy