Back to Mexican Hot Cocoa

Print Options


Card Sizes

Mexican Hot Cocoa Recipe

Mexican Hot Cocoa Recipe

—Stella Gilbertson, Northfield, Minnesota
TOTAL TIME: Prep/Total Time: 30 min. YIELD:22 servings


  • 12 cups water
  • 3 to 4 cinnamon sticks (3 inches)
  • 2 cans (16 ounces each) chocolate syrup
  • 3 cans (12 ounces each) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • Whipped cream, ground cinnamon and cinnamon sticks, optional


  • 1. In a large kettle, combine water and cinnamon sticks. Bring mixture to a boil; reduce heat, cover and simmer for 10-15 minutes or until liquid turns light brown. Remove cinnamon sticks and discard.
  • 2. In another bowl, combine the chocolate syrup, milks and vanilla; slowly stir into cinnamon water. Return mixture to a simmer just to heat through. Top servings with whipped cream, cinnamon and cinnamon sticks if desired. Yield: about 5 quarts.

Nutritional Facts

1 cup: 132 calories, 3g fat (2g saturated fat), 11mg cholesterol, 48mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 3g protein.

Reviews for Mexican Hot Cocoa

Average Rating
Loading Image