Rich, velvety and warmly spiced, this hot chocolate leans on real Mexican chocolate melted right into steaming whole milk, with cocoa powder deepening the flavor and a hit of cinnamon and ancho chile giving it that signature sweet-heat finish. A whisked touch of vanilla and a pinch of salt round out the flavor before it's frothed to a light, silky foam with a molinillo or immersion blender — the kind of texture that makes this feel like a proper café-style drink rather than plain cocoa. Ladle it into mugs, top with whipped cream or marshmallows, and finish with a dusting of cinnamon for a cozy, spiced treat that comes together in minutes. It's a great pick for a gluten free menu, whether you're serving it for a holiday gathering or just want something warm and comforting on a cold night. The bold cinnamon-chile combo gives it real depth, so it never tastes like an afterthought version of hot chocolate.
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Pour the milk into a medium saucepan and set over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 4–5 minutes — do not let it boil.
Add the chopped Mexican chocolate, cocoa powder, sugar, ground cinnamon, ancho chile powder, vanilla extract, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth and uniform, about 2–3 minutes.
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