Mexican Hot Cocoa Mix

READY IN: 10mins
Recipe by COOKGIRl

Several years ago we received a container of gourmet cocoa mix for Christmas. I was never able to find this particular brand again in the store or online so out of frustration I made up my own recipe. I buy the cane sugar in bulk at the natural foods' store. This mix is also very delicious as a substitute in recipes that call for plain cocoa mix and especially delightful in Mexican coffee. An ideal recipe for holiday giftgiving.

Top Review by Annacia

This is a keeper recipe for sure. I did need to make a couple of adjustments but nothing serious. I used Splenda for the sugar for diabetic use and I added some extra cinnamon to the dark cocoa that I prefer. Simply loved as addition of the anise with the other spices. I enjoyed this mix made up with with Silk Coconut milk this morning. Delicious.

Ingredients Nutrition

  • Mix

  • 1 cup unbleached cane sugar (such as "Sucanat")
  • 2 teaspoons vanilla powder
  • 1 teaspoon ground cinnamon
  • 14 teaspoon clove
  • 14 teaspoon salt
  • 14 teaspoon cardamom powder
  • 14 teaspoon anise seed, slightly crushed
  • 3 tablespoons cocoa powder
  • 34 ounce mexican chocolate, bar,finely grated (Ibarra is a good brand)
  • To Prepare

  • 2 cups milk or 2 cups rice milk or 2 cups almond milk
  • 14 teaspoon almond extract
  • cinnamon stick, to garnish (optional)


  1. Directions for mix:.
  2. Mix all ingredients together well.
  3. Store in airtight container.
  4. Yield approximately 2 cups.
  5. Directions for beverage:.
  6. In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk).
  7. Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste.
  8. Stir with whisk until warmed. Do not allow to burn.
  9. Stir almond extract into the warmed milk mixture just before serving.
  10. Add cinnamon stick for garnish if desired.
  11. Yield: 2 servings.

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