Spiced Mexican Hot Cocoa w/ Cinnamon Whipped Cream

Spiced Mexican Hot Cocoa W/ Cinnamon Whipped Cream

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Kristin D


My friend just came back from visiting family in Mexico, and she brought back this wonderful recipe! I tweaked it a little to make it my own, but it is soooo good! Perfect for a chilly day. :)


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4 (depending on mug sizes)
10 Min
5 Min
Stove Top



  • 1 c
    heavy whipping cream
  • 2 Tbsp
    powdered sugar
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    vanilla extract

  • 1/4 c
    unsweetened cocoa powder
  • 1/2 c
  • 1/2 tsp
    ground cinnamon
  • 1/8 tsp
    ground ginger
  • 1 pinch
    kosher salt
  • 1 pinch
    cayenne pepper
  • 1 pinch
  • 1/3 c
    warm water
  • 2 c
    whole milk
  • 2 c
    heavy cream
  • 1 Tbsp
    vanilla extract

How to Make Spiced Mexican Hot Cocoa w/ Cinnamon Whipped Cream


  1. FOR THE CINNAMON WHIPPED CREAM: Chill your bowl and beaters in the freezer for 20 minutes.
    Pour a cup of heavy cream into the chilled bowl and beat until it just starts to thicken. Add in the powdered sugar, cinnamon and the vanilla and continue to beat until thick.
    Cover and keep cold in your fridge until ready to use.
  2. FOR THE HOT CHOCOLATE: In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.
  3. Remove off of the heat and add in the whole milk and heavy cream. Whisk and return the pan to your stove and heat through over medium heat. DO NOT re-boil.
  4. Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon.

Printable Recipe Card

About Spiced Mexican Hot Cocoa w/ Cinnamon Whipped Cream

Course/Dish: Hot Drinks
Main Ingredient: Dairy
Regional Style: Mexican
Other Tags: Quick & Easy For Kids

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