• 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 the chocolate is melted and the milk is frothy.

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