Mexican Hot Chocolate Bombs

LAST UPDATED: Nov 17, 2020 | PUBLISHED: Nov 02, 2020 | By:

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!

a single spicy hot chocolate bomb on a marble surface

When I discovered just hot much fun Hot Chocolate Bombs are too make, I knew I had to share the joy with you!

I’ve created a variety of flavors and styles, including Peppermint Hot Chocolate Bombs, Peanut Butter Hot Chocolate Bombs, White Chocolate Bombs, and even a melting ghost Halloween Hot Chocolate Bomb, Grinch 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!

A clear mug with a Mexican hot chocolate bomb inside, cinnamon stick and white linen napkin to the side.

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.

A white plate with a single Mexican hot chocolate bomb drizzled in cayenne pepper and chocolate.

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!

a single spicy hot chocolate bomb on a marble surface

Why You’ll Love Mexican Hot Chocolate

  • 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

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A white plate with a single Mexican hot chocolate bomb drizzled in cayenne pepper and chocolate.

What You need to Make Mexican Hot Chocolate Bombs

  • Chocolate Sphere Mold – You can use a truffle size but 2 inches and larger is ideal for filling and yields the most amazing cup of hot chocolate. I prefer a 2.5 inch mold. It’s the perfect amount of chocolate for 1 cup of hot milk. A marble surface with a silicone sphere mold.
  • Clear Glass Mugs – These 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!
  • Baking Sheet – Any will do! It makes transferring them to and from the refrigerator or freezer easy, and makes a great surface to drip out the excess chocolate.
A white marble surface with small bowls full of ingredients for Mexican hot chocolate bombs

Mexican Hot Chocolate Bomb Ingredients

Ingredients

  • 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.
A white plate with a single Mexican hot chocolate bomb dusted in cayenne pepper and chocolate.

Variations

  • Add a little nutmeg
  • Add a touch of ground cloves

How to Make Mexican Hot Chocolate Bombs

  1. Combine Spices – In a small dish, combine ground cinnamon and cayenne.
  2. Melt Chocolate – To begin, melt chocolate in a small, microwave-safe bowl in 15 second increments in the microwave, stirring in between, until smooth. A white bowl full of melted chocolate with a gold spoon to the side.
  3. Fill Mold – Next, add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered. A red silicone sphere mold filled with chocolate for Mexican hot chocolate bombs. A red silicone sphere mold filled with chocolate for Mexican hot chocolate bombs.
  4. Eliminate Excess – Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. A red silicone sphere mold filled with chocolate for Mexican hot chocolate bombs, inverted on a gold baking sheet.Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
  5. Freeze to Set – Freeze Mexican Hot Chocolate Bombs 7 minutes to set. A red silicone sphere mold filled with chocolate for Mexican hot chocolate bombs.
  6. Warm Plate and Spoon – Meanwhile, while bombs are setting, warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
  7. Fill – Remove from freezer and fill each of 3 spheres with a tablespoon of hot chocolate mix and 1 teaspoon of cinnamon cayenne mixture. A gold tray with half spheres of Mexican hot chocolate bombsA gold tray with half spheres of Mexican hot chocolate bombs
  8. Seal – Next, place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
  9. Decorate – 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. A white plate with a single Mexican hot chocolate bomb drizzled in cayenne pepper and chocolate.
  10. Set – To fully set, freeze five minutes or refrigerate 30 minutes and store at room temperature until ready to serve.

How to Use a Mexican Hot Chocolate Bomb

  1. To make a cup of Mexican Hot Chocolate, place a hot chocolate bomb in a mug.
  2. Pour one cup of hot milk over bomb.
  3. Stir until incorporated and enjoy!
A clear mug with a spicy hot chocolate bomb inside, cinnamon stick and white linen napkin to the side.

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

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!
A clear mug with a Mexican hot chocolate bomb inside, cinnamon stick and white linen napkin to the side.
How are Mexican hot chocolate and regular hot chocolate different?

The secret’s in the spices! Mexican hot chocolate features a blend of warm, fragrant spices such as cinnamon, nutmeg, cloves and cayenne pepper.

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.
A white plate with a single Mexican hot chocolate bomb drizzled in cayenne pepper and chocolate.

Dietary Considerations

  • Gluten Free (if you use a gluten free hot chocolate mix)
  • Vegetarian
  • Nut Free

If you use this Hot Chocolate Bombs recipe, don’t forget to leave a 5 star rating in the recipe card!

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A white plate with a single Mexican hot chocolate bomb drizzled in cayenne pepper and chocolate.

Mexican Hot Chocolate Bomb

Julie Blanner
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!
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Drinks
Cuisine American
Servings 3
Calories 201 kcal

Equipment

  • Silicone Spheres
  • Parchment Covered Baking Sheet

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.

Video

Notes

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.

Nutrition

Calories:201kcalCarbohydrates:40gProtein:2gFat:7gSaturated Fat:5gSodium:383mgFiber:6gSugar:27gVitamin A:208IUCalcium:125mgIron:1mg
Did you Make This Recipe?Mention @JulieBlanner
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