Mexican Chocolate Spice Mix

4.8 from 6 votes
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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!

A jar and a spoon filled with a light-brown colored spice mix.

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: Mexican
Primary Cooking Method: No-cook
Dietary Info: Gluten-free, Dairy-free, Nut-free
Skill Level: 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 Chocolate Spices on a spoon with a jar in the background.

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.

A spoon filled with a spice mix with some falling off onto a white table.

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:

A jar and a spoon of Mexican Chocolate Spice Blend.
4.8 from 6 votes

Mexican Hot Chocolate Spice Mix

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!

Ingredients

Instructions

  • Combine all of the spices in a bottle or jar or covered container and shake to thoroughly combine and mix evenly.

Notes

You can divide or multiply these quantities to make as much or as little as you would like to have on hand.
Nutrition Facts
Mexican Hot Chocolate Spice Mix
Amount Per Serving (0.5 teaspoon)
Calories 3
% Daily Value*
Fat 0.04g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 0.2mg0%
Potassium 9mg0%
Carbohydrates 1g0%
Fiber 0.5g2%
Sugar 0.04g0%
Protein 0.1g0%
Vitamin A 52IU1%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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10 Comments
  1. Jenn

    5 stars
    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

  2. 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!

  3. Jamie @ Love Bakes Good Cakes

    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!

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