• Andrew Zimmern Cooks: Mexican Hot Chocolate


Mexican Hot Chocolate

By Andrew Zimmern

The only thing better than a mug of hot cocoa during the holidays is a mug of homemade Mexican hot chocolate. Rich and spicy with hints of vanilla, nutmeg and allspice, it’s comfort in a cup that warms you from the inside out. Throw away that dusty box of Swiss Miss in your pantry, you’ll never reach for the store bought stuff again. You can serve this wintery beverage on its own, or top it with marshmallows or whipped cream.

Watch Andrew make this recipe:

Mexican Hot Chocolate

Servings: 4


  • 1 quart milk
  • 1/2 teaspoon natural almond extract
  • 1/2 vanilla bean, split
  • 2 teaspoons ground cinnamon
  • 1 pinch nutmeg
  • 1 pinch allspice
  • 2 pinches cayenne pepper
  • 10 ounces semisweet chocolate, chopped fine


Bring milk to a simmer in a large saucepan over medium low heat.

Whisk in the remaining ingredients until chocolate is melted and milk is frothy.

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