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Mexican Hot Chocolate

This Mexican Hot Chocolate recipe is made with cocoa powder, cinnamon, vanilla and a mix of chili powders for just a touch of warmth. It has just the right amount of chocolate and spice.

How to Make Mexican Hot Chocolate – the Recipe Method
First, add the milk, sugar, cocoa powder, cinnamon, vanilla, chili powders and salt to a pot.
Bring it to medium heat and add the chocolate. Whisk until the chocolate if melted fully and incorporated through, about 5 minutes.
The chocolate should be hot, but not boiling.
Serve into mugs and top with whipped cream and chocolate shavings, along with cinnamon sticks.
Makes 4 small cups, or 2 large ones. Serve accordingly!

Ingredients
  • 3 cups milk 2% is good, or use whole milk for a richer hot chocolate
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon chili powder ancho powder is my preferred ingredient
  • Pinch of cayenne powder or more as desired
  • Pinch of salt
  • 2 ounces unsweetened chocolate 
Instructions
  1. Add the milk, sugar, cocoa powder, cinnamon, vanilla, chili powders and salt to a pot.
  2. Bring it to medium heat and add the chocolate. Whisk until the chocolate if melted fully and incorporated through, about 5 minutes. The chocolate should be hot, but not boiling.
  3. Serve into mugs and top with whipped cream and chocolate shavings, along with cinnamon sticks.

Recipe Notes
  • Makes 4 small cups.
  • Variations: Try chocolate syrup with this recipe. It works quite nicely. Add more sugar as desired for sweetness, and more cayenne powder to your preferred heat level.

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