Pumpkin Mexican Hot Chocolate -

Pumpkin Mexican Hot Chocolate

Cooler temperatures call for a rich, deep hot chocolate and nothing beats this homemade Pumpkin Mexican Hot Chocolate. It's soul-warming with layered flavors sure to warm your spirit! This recipe is very rich making smaller portions satisfying.
Course Drinks
Cuisine American
Keyword pumpkin Mexican hot chocolate
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 208 kcal
Author Toni Dash


  • 2 cups Whole Milk (or milk type of your choosing)
  • 3 ounces sweetened Mexican Chocolate , chopped
  • 1/4 cup unsweetened Dutch-process Cocoa Powder
  • 1/2 teaspoon Ancho Chile Powder
  • 1/2 teaspoon Light Brown Sugar
  • 1/8 teaspoon ground Allspice
  • 1/4 plus 1/8 teaspoons ground Cinnamon
  • 1/8 teaspoon Kosher Salt
  • 1/2 cup plus 2 tablespoons Pumpkin Puree
  • 1/4 teaspoon Vanilla Extract
  • Optional: Whipped Cream to top


  1. In a medium saucepan combine milk, Mexican chocolate, dutch-processed chocolate, ancho chile, brown sugar, allspice, cinnamon and salt over medium-low heat. Stir/whisk frequently to combine and ensure the milk does not burn. Note: whisking helps to incorporate the powdered chocolate.
  2. Continue to stir mixture often until the Mexican chocolate is melted. Whisk to fully combine the hot chocolate.
  3. Lower heat to lowest setting. Add the pumpkin puree and vanilla extract. Whisk to combine. Allow to sit on the low heat for 3-5 minutes for the flavors to fully blend. The chocolate should be smooth, rich and hot. Serve immediately.
Nutrition Facts
Pumpkin Mexican Hot Chocolate
Amount Per Serving
Calories 208 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 12mg 4%
Sodium 135mg 6%
Potassium 367mg 10%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 18g
Protein 6g 12%
Vitamin A 100.8%
Vitamin C 1.6%
Calcium 15.8%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.