Mexican Hot Chocolate Chex Mix | Perfect Dessert Or Snack For The Holiday Season | Easy To Make | A Treat Everyone Will Love

Stressing about baking this holiday season? We have you covered. This mexican hot chocolate chex mix is a delicious blend of Cinnamon Chex Mix covered in a rich blanket of chocolate, dusted with our famous Cup of Coa Hot Chocolate Mix and powdered sugar and garnished with mini chocolate covered marshmallows! The sweet, spiced mix makes for the perfect, easy dessert and snack to bring to Christmas that everyone is sure to love! Try it now before it's too late!

Today we will be featuring Cup of Coa's amazing hot chocolate. We would also like to give a shout out to An Affair From The Heart for this recipe inspiration! 

Who is Cup of Coa?

Cup of Coa is located in Kearney, Nebraska, and is nationally known for its genuine taste and flavor. If you haven’t met the face behind Cup of Coa- let me introduce myself. I’m Jasmin McGinnis and in addition to producing incredible products for coffee shops I’m also the proud owner of Barista’s Daily Grind in Kearney NE. We developed the Cup of Coa product line out of passion for the industry and a desire to make luxury accessible for everyone. Feel free to reach out for a free sample of our incredible products. Created during the 1960s by original founder Todd Newman and his grandmother, who used to mix a variety of cocas to make the perfect hot chocolate. In 1995 Cup of Coa began with the finest cocoa available. 


What You'll Need For Mexican Hot Chocolate Chex Mix:

  • 1 (12 ounce) Cinnamon Chex Mix cereal
  • 1/2 cup Sinfully Classic or Sinfully Mint Hot Chocolate Mix 
  • 1 cup powdered sugar
  • 2 teaspoons cinnamon 
  • 1 (12 ounce) package semi-sweet chocolate chips 
  • 1 cup white chocolate chips 
  • 2 cups minature marshmallows 

Time To Assemble:

  1. Line two large cookie sheets with parchment paper. Set aside. 
  2. Add cinnamon Chex cereal to a big bowl, and mix together cinnamon, Cup of Coa Hot Chocolate Mix, and powdered sugar in a small bowl. Set aside.
  3. In a microwave safe dish, melt the semi-sweet chcolate chips in 30 second intervals, stirring in between each until chocolate is melted and smooth. Pour it over the cereal and stir to coat it. Pour the cereal into a 2 gallon ziplock bag and dump the powdered sugar mixture in. Zip it closed and give it a good shake to coat the cereal in the powdered mixure. 
  4. Spread it out on a cookie sheet covered in parchment paper. 
  5. In a small microwave safe bowl, melt white chocolate chips for 30 seconds, then in 15 second increments, stirring in between, until melted and smooth. Melt the white chocolate chips and stir in the marshmallows into the melted white chocolate. Coat the marshmallows in chocolate. 
  6. Spread the marshmallows onto another cookie sheet coveed in parchment paper, and in about 30 minutes the chocolate will be set. Then you can stir them into the cereal mixture. 
  7. Finish with sprinkles if desired. 
  8. Store in an airtight container. 


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