In a saucepan over medium heat, add all ingredients and slowly whisk until all the chocolate melts and it becomes a smooth drink.
Salt: A pinch of salt can help to enhance the chocolate flavor and add depth to the Mexican hot chocolate.
Nutmeg: A pinch of nutmeg pairs well with cinnamon and chili.
Sweetener: If you have a sweet tooth, you might find that the sugar from the chocolate alone isn’t enough. Feel free to add a little brown sugar, coconut sugar, or maple syrup. Piloncillo is the traditional choice, if you have access to it.
Almond extract: Use almond extract instead of vanilla for even more depth to the Mexican hot chocolate.
Using cocoa powder: Add depth to the Mexican hot chocolate with a combination of cocoa powder AND semisweet (Around 60%) or bittersweet (70%) chocolate. We recommend reducing the chocolate to ½ cup and using 2 tablespoons of cocoa powder (or slightly more).