Mexican hot chocolate
Warm up with this rich and aromatic Mexican hot chocolate. Infused with cinnamon and a hint of chili, it offers a delightful twist on a classic comfort drink, perfect for any cold day.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups whole milk
- 0.5 cup unsweetened cocoa powder
- 0.33 cup granulated sugar adjust to taste
- 1 stick cinnamon stick or 0.5 tsp ground cinnamon
- 0.25 teaspoon chili powder for a subtle kick
- 0.125 teaspoon salt
- 2 ounces dark chocolate chopped
- 1 teaspoon vanilla extract
For Serving (Optional)
- 1 whipped cream
- 1 extra ground cinnamon
Instructions
Preparation Steps
- In a medium saucepan, combine the whole milk, unsweetened cocoa powder, granulated sugar, cinnamon stick, chili powder, and salt. Place over medium heat.
- Whisk constantly to combine all ingredients and ensure the cocoa powder and sugar dissolve completely. Heat until the mixture begins to simmer gently around the edges. Do not bring to a rolling boil.
- Remove the saucepan from the heat. Carefully remove and discard the cinnamon stick. Stir in the chopped dark chocolate and vanilla extract until the chocolate is fully melted and the mixture is smooth and creamy.
- Pour the Mexican hot chocolate into mugs. Serve immediately, garnished with whipped cream and a sprinkle of extra ground cinnamon, if desired.
Notes
For an extra rich flavor, you can use a combination of whole milk and half-and-half. This hot chocolate pairs wonderfully with churros or Mexican sweet bread (pan dulce).