What spices is used in Mexican hot chocolate?

Mexican hot chocolate, known as "chocolate caliente" or "cacao con canela" in Spanish, commonly includes a combination of spices and additional flavors, such as:

1. Cinnamon (canela): Ground cinnamon is a staple ingredient in Mexican hot chocolate, adding a warm and fragrant aroma and flavor.

2. Anise (anís): Whole or ground anise is often added for its sweet, licorice-like flavor and aroma, which complements chocolate and other spices.

3. Cloves (clavos): For a subtle and spicy touch, whole or ground cloves are sometimes used in smaller amounts. They contribute a slightly sweet, pungent, and aromatic flavor.

4. Nutmeg (nuez moscada): Ground nutmeg is used sparingly for its slightly nutty and sweet flavor and its warming effect on the body.

5. Mexican vanilla (vainilla): Genuine Mexican vanilla extract or a small piece of vanilla bean can add a rich and aromatic sweetness, enhancing the chocolate's flavor profile.

6. Chili peppers (chile): While not universally added, some regions in Mexico like to incorporate a touch of spiciness with mild ground chilies like pasilla or ancho, or with a tiny piece of chipotle or other dried chili pepper that is removed before consumption.

7. Almonds (almendras): Chopped or sliced almonds are often added as a garnish and for textural contrast.

These spices and flavors add depth and complexity to Mexican hot chocolate, creating a unique and comforting beverage. However, the specific combination and amounts of spices can vary based on regional preferences and personal taste.