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Pumpkin Mexican Hot Chocolate whipped cream and cinnamon stick

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 208kcal
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


  • 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.
  • Continue to stir mixture often until the Mexican chocolate is melted. Whisk to fully combine the hot chocolate.
  • 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.


Calories: 208kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 135mg | Potassium: 367mg | Fiber: 3g | Sugar: 18g | Vitamin A: 5040IU | Vitamin C: 1.3mg | Calcium: 158mg | Iron: 1.8mg