Orange Spiced Mexican Hot Chocolate

Prep Time
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"I made this up one cold night when I felt like having something different from my usual Mexican hot chocolate. The orange peel adds a subtle flavor and fragrance. For the orange peel, use a vegetable peeler to extract the orange part of the rind only, being careful not to take away any of the white pith, or it will make the chocolate bitter. The orange liqueur is optional, but it really warms up the soul on a winter night! "

Original recipe yields 5 servings


  • Serving Size: 1 (686.5 g)
  • Calories 410
  • Total Fat - 11.8 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 36.3 mg
  • Sodium - 708.4 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 31 g
  • Protein - 30.9 g
  • Calcium - 1133.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.3 mg

Step 1

Bring water and cinnamon stick to a boil in a large pot.

Step 2

Add the milk and orange peel. Bring to a boil over medium heat.

Step 3

Add both kinds of chocolate and, with a wire whisk, beat until chocolate is completely dissolved.

Step 4

Serve in mugs, adding orange liqueur to each serving, and top with whipped cream to taste.

Tips & Variations

No special items needed.



5 stars all day Teresa. Wow, was this good. We both loved this tasty hot treat. We loved the flavor created from the Mexican chocolate, cinnamon and orange rind combined. I did go with the orange liqueur in my mug, my hubby did not. We both enjoyed our versions very much. It was the perfect drink, for this cold, crisp day. Thanks for sharing my friend.

review by:
(15 Nov 2020)