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This easy Mexican Hot Chocolate Spice Mix will add a little something extra to your favorite chocolaty treats. Serious chocolate lovers will go crazy for the combo when you add the warmth of cinnamon and ginger and the kick of cayenne pepper in this spice blend to any chocolate recipe. Spice up your cookies, cakes, brownies, and more!
Homemade Mexican Chocolate Spice Blend
This simple combination of cinnamon, ginger, and cayenne pepper will add warmth and sweet heat of Mexican hot chocolate to your favorite chocolate recipes. The warmth of the cinnamon and ginger just play up and enhance the chocolatiness, and make it so rich and comforting. Then the cayenne starts to hit you with its bit of a spicy kick.
Cuisine Inspiration:Â Mexican
Primary Cooking Method:Â No-cook
Dietary Info:Â Gluten-free, Dairy-free, Nut-free
Skill Level:Â Easy
Why You’ll Love this Spice Mix
I love to keep a jar on hand for when I want to add a little extra flair to a recipe. Here’s why you will too:
- Versatile. You can truly kick up the flavor of any chocolate recipe by adding a little of this spice blend. It’s for more than just Mexican Hot Chocolate!
- Affordable. You’ll always pay a premium for pre-made spice blends. But if you already have the individual spices in your pantry, you won’t pay that markup.
- Allergen-free. Sometimes when you buy a pre-made spice mix, they add in fillers that can sneak in gluten or other allergiens If you make it yourself, you know that there are no additives.
Mexican Hot Chocolate Spices
No, there is no chocolate in this spice mixture. You add it to other chocolaty foods and recipes. Here’s a quick list of what you need, but the full quantities are listed in the recipe card. Note that this recipe gives you the basic ratio, and you can adjust it to make as little or as much as you like.
- Cinnamon
- Ground ginger
- Cayenne pepper
How to Make Mexican Chocolate Spice Mix
All you have to do is add all of the spices in a bottle or jar, cover, and shake to thoroughly combine and mix evenly. Then just keep it in the sealed container until you are ready to use it.
How to Use Mexican Chocolate Spice
While the main use is to make Mexican Hot Chocolate, you can truly add it to any chocolate recipe for an extra burst of flavor, from gluten free brownies to my Chocolate Banana Smoothie (leaving out the peanut butter) or a Mocha Almond Protein Blended Cold Brew. But here are a few recipes that specifically call for this spice mix, or have a combination of spices that can be replaced by an equal quantity of the blend:
- Flourless Mexican Hot Chocolate Cookies
- Mexican Chocolate Glazed Popcorn
- Skinny Mexican Frozen Hot Chocolate from Wine & Glue
- Mexican Chocolate Truffles from Crazy for Crust
- Mexican Chocolate Chia Pudding from Oh My Veggies
Mexican Hot Chocolate Spice Mix
Ingredients
- 2 Tbsp cinnamon
- 1 Tbsp ground ginger
- 1/2 Tbsp cayenne pepper
Instructions
- Combine all of the spices in a bottle or jar or covered container and shake to thoroughly combine and mix evenly.
Notes
Did you make this?
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Yummy! Pining it.
Thanks!!
It’s not just you! As a Bio/Chem person (bio degree, but always liked chem more), I worry about these things all the time. Sometimes, I find it helps to run the whole mixture through my spice grinder. While the same issue may still exist, at least they’re all smaller… at least, that’s what I force myself to believe :p
LOL, I am so glad I am not alone!
Ha! I knew where you were going with this as soon as I read ‘particle size’. I don’t have a background in chemistry…. I credit my similar thinking to a touch of OCD 🙂
Sounds like a lovely combo, will try it out in my next batch of hot cocoa!
Hmm, my issue may be OCD, too, but I;d like to blame it on my career background 🙂
This sounds so good! I was a chemistry major – and worked as a lab tech for a major grain processing company – I totally get the method to the madness 🙂 I am the same way!
Haha, so gald I am not alone!
Ok..you crack me up! 😉 So nice to have it readily available rather than mixing each time!! 😉 Looks like a fabulous combination!
Yes, I have learned my lesson 🙂