Mexican Hot Chocolate?
 

I have been getting this lately from a local coffee shop, and am wondering how to make it. Its like hot chocolate with a heavy cinnamon flavor and a hint of some type of pepper in it.
Any ideas?

One recipe is this:
Mexican Hot Chocolate
1 quart milk
7 ounces mexican chocolate
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 pinch salt
chili powder (optional)

4 servings Change size or US/metric | 7 minutes 5 mins prep
1. Cut the chocolate into small pieces.
2. In a saucepan, bring the milk to a boil and then add the chocolate.
3. After the chocolate is incorporated, add the cinnamon, vanilla, chili powder and salt.
4. Simmer for 10 minutes and then whisk briskly to a foam right before serving.
5. Divide evenly into 4 cups and serve.

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Googling found a bunch of recipes that have eggs in them, and that just sounded kinda icky.
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A cooking dictionary defined Mexican Chocolate as:
Hot chocolate using Mexican chocolate as a main ingredient and seasoned with cinnamon, cloves and vanilla. Usually served with biscochitos.
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Some recipes substituted mexican chocolate with bittersweet chocolate, but I honestly can't find what Mexican chocolate really is...

Hmmm, I'm gonna assume you'd have to use a double boiler to melt the chocolate. I wonder what makes mexican chocolate different?

one would guess the chili powder.....I know thats not a normal ingredient in my Swiss Miss (and yes I just checked my box here at work)

Not necessary, it's the same way I make real hot chocolate, just put the milk on to boil, and then turn off the burner, the hot milk melts the chocolate...

Mexican chocolate must have more spices in it -- but I can't find an explanation in any food dictionary.

Nestle actually makes an instant Mexican hot chocolate mix.

I'm too picky for instant coffee drinks, hehe... I spent too long giving my money to the corporate devil starbucks I think.

I talked to someone today who knew about this...they say the big difference is in the chocolate.....I was told mexican chocolate is very different from what we in the US are used tol

Yeah, Mexican chocolate tastes like cinnamon. You have to buy it at a specialty store...

Yeah, chocolate is used in a lot of authentic Mexican cooking (Not Tex-Mex) but it is very different than chocolate that you are used to. There is little to no sugar in it and barely looks like normal chocolate.

Anyone know what the difference is, or if you can "make it" at home from regular chocolate?

I havent had coffee yet so forgive me Irishsean this isnt mean to sound as crappy as it will...but my guess would be a big NO since the two chocolates are completely different and its (from what I was told) the Mexican chocolate(which others have already said is different) that makes it MEXICAN hot chocolate

http://www.gourmetsleuth.com/mexicanchocolate.htm

Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups

Make a Mexican "style" Chocolate at home
http://www.gourmetsleuth.com/makemexicanchocolate.htm
Mexican Chocolate
Ingredients
1 pound (about 2 1/2 cups) raw, dried cocoa beans
1 pound (2 cups) superfine sugar
1 tablespoon freshly ground canela (Mexican cinnamon 1" of 1 stick)

Tools
A molcajete (Mexican mortar and pestle) or a metate y mano
Heavy skillet or comal
Escobeta or wooden spoon
Food processor


The Process
Warm the mortar or metate
Preheat your oven to 175 degrees. Place your molcajete y tejolote (mortar and pestle) or your metate and mano in the oven and allow it to warm while you roast the cocoa beans.

Roast and prepare the beans
Use your comal or a heavy (cast iron is best) skillet large enough to hold all the beans in one single layer. Use two skillets if necessary. Place the pan(s) over medium-low heat and roast the beans slowly for 40 minutes, stirring constantly with the escobeta or a wooden spoon. This long roasting time brings out the cocoa butter and produces a rich flavor. When the beans are properly roasted the medium-brown skins will become brittle and turn a lighter brown with darkened spots. Remove the toasted beans to a large heatproof bowl; when they are just cool enough to handle, peel off the skins by rubbing between the palms of your hands. They are easier to peel when they are still warm. (The beans can be kept warm in the preheated 175 degree oven if needed).

Grind the beans
Heat the blade and the workbowl of a food processor by rinsing it in very hot water for a few minutes. Dry very thoroughly before assembling the machine. Place the beans in the workbowl and process for 2 minutes, until the beans are finely ground. You should see the powder beginning to darken and look oily, a sign that the cacao butter is starting to separate; if not, continue to process for another 20 to 30 seconds. With the motor running, add the sugar and canela through the feed tube, a little at a time and process until everything is evenly combined.

If you have no mortar and pestle, the mixture will probably remain too crumbly to hold together. This is perfectly acceptable. Let cool complete and store as room temperature in a tightly covered container.

Blend the chocolate and prepare the chocolate disks
If you are working with the mortar or metate, remove it from the oven using padded oven mitts while working the chocolate. Let cool enough to handle safely. Working in batches that will fit comfortably in your mortar or on your metate, grind the mixture by hand until it glistens and begins to come together. this usually takes at least 15 to 20 minutes; rewarm the mortar or metate as necessary. As the mixture becomes satiny and compact, press it firmly between your hands to form round cakes about 2 inches across and 1/4 inches thick. Set them aside on the counter as they are done and let sit 2 to 3 hours or until thoroughly dry. Wrap the tablets individually in aluminum foil and store at room temperature. the mixture will keep up to 6 months at room temperature.

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Sounds like way too much work
Available for purchase here:
http://www.gourmetsleuth.com/cItems.asp?i=&c=17&s=13