Mexican Hot Chocolate
This Mexican Hot Chocolate Recipe is the best drink when you’re craving a decadent treat. Rich creamy cocoa, with warming spices - cinnamon, cayenne pepper, and vanilla - make this a delicious hot cocoa for a cold winter day! Plus, it only takes a few minutes to make!
Ingredients
- 4 cups whole milk
- 2 cinnamon sticks
- ⅛ cup granulated sugar
- ¾ teaspoon vanilla extract
- 4 whole cloves
- 4 oz dark, bittersweet chocolate (60%)
- 1 tablespoon 100% cocoa powder
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Combine milk, cinnamon, sugar and vanilla in a medium sized sauce pan. Heat over low-medium heat on the stove until mixture steams, about 5 minutes. Watch carefully and don’t let the mixture boil or burn.
- Add chocolate and cocoa powder to the steaming milk and whisk until it’s melted, about 2 minutes.
- Remove the hot chocolate from heat and use a strainer to discard cinnamon sticks and cloves.
- Add the cayenne pepper, if using.
- Pour the Mexican hot chocolate into individual mugs. If desired, top with homemade whipped cream, a dusting of cayenne pepper, marshmallows, or chocolate shavings.
Notes
- Be careful when heating your milk on the stove. You want it to be warm and steamy, but not boiling. It can burn easily so stay close by, and reduce heat if needed.
- Use whole milk. This Mexican Hot Chocolate works best with whole milk. Using lower-fat milk will leave you with a more watery hot chocolate.
- Omit the spice if you’re sensitive to it. While the cayenne isn’t too spicy, feel free to reduce or omit it if you’re worried about spice.
- Make ahead and store in the fridge. This is a great make-ahead treat, especially if you’re serving it at a party. Just store it in a pitcher in the refrigerator until you need it.
Tried this recipe?Let me know how it was!