Mexican Hot Chocolate Babka

If you grew up with American hot chocolate, you probably think of those little packets of cocoa mix whisked into hot milk - sweet, creamy, and comforting. Or maybe you’ve had European-style hot chocolate, which is dark, thick, and almost pudding-like in its richness.

But Mexican hot chocolate? That’s a whole other world.

Mexican hot chocolate is bold, fragrant, and layered with spice. Cinnamon is the star, often joined by a whisper of nutmeg or allspice - and sometimes even a fiery kick of chili pepper. It’s not just about sweetness, but warmth, depth, and that little surprise on the back of your tongue that makes you go back for another sip.

So of course, I had to take those flavors and twist them (literally) into a babka. This Mexican Hot Chocolate Babka is everything I love about the drink - the cozy chocolate, the aromatic spice, the tiny spark of heat - all swirled into buttery, golden bread. It’s rich and indulgent. Think of it as hot chocolate you can slice, share, and eat for breakfast the next day.

Dough

½ Cup milk, warmed

2 ½ Teaspoons instant yeast

1 Egg

1 Egg yolk

¼ Cup sugar

½ Teaspoon kosher salt

2 Cups flour

2 Teaspoons ground cinnamon

1/2 Teaspoon chili powder

7 Tablespoons butter at room temperature

Filling

4 Tablespoons butter, melted

1/3 Cup cocoa powder

1/3 Cup brown sugar

1 Tablespoon ground cinnamon

1/2 Teaspoon chili powder

1/4 teaspoon cayenne (optional)

1 Egg white

2 Tablespoons all purpose flour

1/2 Cup dark chocolate chips

Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour, cinnamon, and chili powder until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

Prepare the filling by melting the butter. Stir in the other ingredients until fully incorporated. If you do not want the filling to be spicy, omit the cayenne.

Once the dough is done proofing, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

Using an offset spatula spread the filling over the dough in a thin layer. Starting on the edge closest to you begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking.

Using a serrated knife, slice down fully through the log, down the middle. Twist together to form a rope. Then, fold in half again and twist together to form a log.

Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour.

Preheat the oven to 350 degrees Fahrenheit.

Bake for 40-45 minutes. Let cool completely before slicing.