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Mexican Hot Chocolate

Bold and creamy with the aroma of cinnamon, chiles and citrus, this luxurious hot chocolate originated in Mayan and Aztec civilizations when they began cultivating the cacao tree. Of course you can make this recipe on the cooktop if you prefer and a dairy version is offered!

Course Dessert
Cuisine Mexican
Keyword dessert, drinking chocolate, hot chocolate, mexican hot chocolate
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Author Emily and Rudy Viduarri


  • 2 cups (1/2 L) whole milk, full-fat coconut milk or almond milk
  • 1/2 cup (120 ml) heavy whipping cream or coconut cream
  • 3 1/2 ounces (100 g) stone-ground Mexican chocolate or bittersweet chocolate
  • 1 1/5 Tablespoons (32 g) honey
  • 1/2 teaspoon vanilla extract or vanilla paste
  • 2 cinnamon sticks
  • 1/4 teaspoon cayenne pepper (you can always adjust if you are sensitive)
  • tiny pinch sea salt
  • 1/4 teaspoon orange zest


  1. Add the milk, cream, chocolate, honey, vanilla, cinnamon sticks, cayenne, salt and orangezest to the Instant Pot. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set to “Low Pressure” for 2 minutes. 

  2. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Stir, discard the cinnamon sticks and serve immediately. You can use the "keep warm" feature if you wish to serve later or reheat using the "saute" feature.

  3. Notes: If you prefer a sweeter flavor, add an additional tablespoon (21 g) of honey. This recipe can easily be doubled or tripled.