These Mexican hot chocolate bombs are the ultimate blend of creamy hot cocoa and fragrant, warm spices. A mug full of this delightfully spicy hot chocolate is sure to warm your heart this winter!
You know I love all the Mexican flavors, and I love a sweet creamy mug of hot chocolate, too. It only made sense to combine both of these loves for a decadent, perfectly spicy mug of Mexican Hot Chocolate!
When I discovered just hot much fun Hot Chocolate Bombs are to make, I knew I had to share the joy with you!
I’ve created a variety of flavors and styles, including Peanut Butter Hot Chocolate Bombs and Christmas Hot Chocolate Bombs!
Mexican Hot Chocolate Bombs are the best of both worlds… they are everything sweet and decadent that you love about hot cocoa, and everything spicy, fragrant and warm and wonderful about Mexican food!
This delicious recipe is going to warm you from the inside out, and it’s perfect for holiday gifting! I think you’re going to love making (and using!) these spicy hot chocolate bombs.
What is Mexican Hot Chocolate?
Mexican hot chocolate features a blend of warm, fragrant spices to balance the rich sweetness of traditional chocolate.
Often, Mexican hot chocolate features spices like ground chili or cayenne peppers, cinnamon, nutmeg and cloves. It’s a perfectly balanced blend of sweet and savory, and it’s the best warm winter treat!
Fun Fact: hot chocolate bombs are selling for $5 and up at local bakeries, but they are easy and fun to make on your own!
Why You’ll Love these Mexican Hot Chocolate Bombs
- Just the right amount of spice
- Warm and fragrant for a cold day
- These Mexican Hot Chocolate bombs are perfect for gifts
- They are easy to make and fun to decorate
Tools to Use
- Chocolate Sphere Mold – A 2.5 inch mold makes the perfect amount of chocolate for 1 cup of hot milk. 2 inches or larger is easier to fill with hot cocoa mix and marshmallows, too. You can use a truffle size in a pinch.
- Clear Glass Mugs – Clear glass mugs make it easy to watch the bomb melt before your eyes! These are the perfect diameter for a hot chocolate bomb. You can even wrap a bomb in a mug with cellophane for a charming handmade gift!
- Baking Sheet – It makes transferring them to and from the refrigerator or freezer easy, and makes a great surface to drip out the excess chocolate.
Ingredients and Substitutions
- Chocolate – Milk chocolate melting wafers are my go-to for silky melting chocolate, but chocolate chips and baking chocolate also work well. You can also use a semi-sweet, bittersweet or dark chocolate.
- Hot Chocolate Mix – I love to make my own, but you can use any kind of hot chocolate mix you have on hand! If you want you can even use the Abuelita hot chocolate mix which has a hint of cinnamon.
- Ground Cinnamon – This is where the flavors and fragrance of the spices come in to play – they set this spicy hot chocolate apart from the rest!
- Cayenne – Ground cayenne adds the perfect spice to this Mexican hot chocolate and balances the sweet so beautifully. Substitute with chili powder (spicier) or even paprika (milder) if you don’t have cayenne on hand.
Variations
- Add a little nutmeg
- Add a touch of ground cloves
- Drizzle with more melted chocolate
How to Make Mexican Hot Chocolate Bombs
- Combine Spices – In a small dish.
- Melt Chocolate – Melt chocolate as directed until smooth.
- Fill Mold – Next, add melted chocolate, spreading until covered.
- Eliminate Excess – Invert mold onto baking sheet and lightly shake. Discard parchment and place mold on baking sheet (chocolate side up).
- Freeze to Set – Freeze as directed.
- Warm Plate and Spoon – Meanwhile, warm a plate and spoon.
- Fill – Fill each sphere with hot chocolate mix and spice mixture.
- Seal – Next, seal as directed.
- Decorate – Decorate as indicated, using a sugar shaker or sifter.
- Set – All to set and then serve.
Discard 
How to Use a Mexican Hot Chocolate Bomb
- To make a cup of Mexican Hot Chocolate, place a hot chocolate bomb in a mug.
- Pour one cup of hot milk over bomb.
- Stir until incorporated and enjoy!
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the “yield” button near the ingredients in the recipe card to double or triple your recipe.
- Read Instructions Thoroughly Before Starting – It’s actually so quick that it’s best to read the recipe first and be prepared.
- Don’t Overheat – White chocolate can burn. To prevent burning, stir every 15 seconds until smooth.
- Touch Minimally – Chocolate warms quickly. Touch as minimally as possible to prevent spheres from changing shape or making fingerprints.
- For Gifting – These clear glass mugs are the perfect diameter for this size of hot chocolate bomb. Bonus! It’s so much fun to watch the melting happen before your eyes. You can wrap Hot Chocolate Bombs in mugs with cellophane and tie with a ribbon for gifting!
- Or wrap individually – in cellophane bags and seal with a personalized label or piece of washi tape.
Serving Suggestions
- Top with homemade whipped cream
- Top with mini marshmallows
- Garnish with a dusting of cinnamon and cayenne
- Serve and stir with a cinnamon stick
- Top with chocolate shavings
- Add a crack of sea salt on top
Frequently Asked Questions
The secret’s in the spices! Mexican hot chocolate features a blend of warm, fragrant spices such as cinnamon, nutmeg, cloves and cayenne pepper.
Milk results in a creamier, more decadent experience. However, water is perfectly suitable and will work just fine!
Dietary Considerations
- Gluten Free (if you use a gluten free hot chocolate mix)
- Vegetarian
- Nut Free
How to Store
- Room Temperature – Store at room temperature for up to two weeks in an airtight container or a food safe cellophane bag. Store in a dark pantry.
- Refrigerator – Hot chocolate bombs can be temporarily refrigerated, but will cause condensation.
Mexican Hot Chocolate Bomb
Ingredients
- 8 ounces melting chocolate wafers, chips or baking chocolate (1 cup)
- 1 tablespoon ground cinnamon
- ¼ teaspoon cayenne
- 3 tablespoons hot chocolate mix
Instructions
- In a small dish, combine ground cinnamon and cayenne.
- Melt chocolate in a small, microwave-safe bowl in 15 second increments, stirring in between, until smooth.
- Add a heaping tablespoon of melted chocolate into molds. Spread using the back of a teaspoon until each cavity is completely covered.
- Invert onto a parchment lined baking sheet and lightly shake. Discard parchment and place mold on baking sheet (chocolate side up).
- Freeze 7 minutes.
- Remove mold from freezer. White chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
- Remove from freezer and fill each of 3 spheres with a tablespoon of hot chocolate mix and 1 teaspoon of cinnamon cayenne mixture.
- Warm a plate or bowl in the microwave or with boiling water and dry.
- Place the bottom of an empty sphere on the plate to lightly melt chocolate. Place melted chocolate edge on filled half to seal. Try to handle chocolate as little as possible. Optional: If needed, use a hot spoon, dipped in boiling water and dried to further seal.
- Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly dust with cinnamon cayenne mixture using a sugar shaker or sifter.
- Freeze 5 minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
Julie’s Tips
Tips
- Read Instructions Thoroughly Before Starting – It’s actually so quick that it’s best to read the recipe first and be prepared.
- Don’t Overheat – White chocolate can burn, stir every 15 seconds until smooth.
- Adjust Serving Size – Want to double or triple this recipe? Use the 1x2x3x tab in the printable recipe to change the calculations for you!
How to Store
- Room Temperature – Store at room temperature for up to two weeks in an airtight container or a food safe cellophane bag. Store in a dark pantry.
- Refrigerator – Peppermint hot chocolate bombs can be temporarily refrigerated, but will cause condensation.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How do you add the abuelitas hot cocoa would you use a shredder to make it a little mix and not solid piece or just break off a piece would it melt with just a hot cup of milk?
Either way would work well!