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S’mores Mexican Hot Chocolate

Eddie Sanchez’s Chocolate Caliente

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The perfect hot drink for the holiday season. This creamy and frothy Mexican Hot Chocolate with a S’mores Twist has a layer of depth and complexity to it.

Makes 4 servings


4 cups whole milk
8 ounces dark chocolate (preferably 72 percent), finely chopped
1/4 cup granulated sugar
2 cinnamon sticks
1 teaspoon almond extract (or vanilla if not available)
1/2 teaspoon Chili Salt, divided
1/4 cup graham cracker crumbs
8 large marshmallows toasted
Honey (for garnish)


Step 1: In a medium saucepan, combine milk, cinnamon, sugar and almond extract. Heat over medium-low heat, whisking occasionally and making sure milk doesn’t boil, about 7-10 minutes.

Step 2: Once the milk is steaming, add the chocolate and 1/4 teaspoon of Chili seasoning and whisk until chocolate is melted and mixture is smooth and creamy, about 5 minutes.

Step 3: Turn off the heat and discard cinnamon sticks. Blend the remaining mixture in a blender for about one minute to achieve a frothy texture.

Step 4: Serve hot in a mug with a spicy graham cracker rim* and garnished with toasted marshmallows.

*To garnish the rim, pour honey onto a small dish or plate. Dip the mug upside down into the honey, then dip into a mixture of 1/4 cup graham cracker crumbs with 1/4 teaspoon of chili seasoning.

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