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Mexican Hot Chocolate

This delightful Mexican hot chocolate is a harmonious blend of flavors that dance on your palate. With cinnamon and a hint of chili, it is perfect for cold winter nights or festive gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Drinks
Cuisine Mexican
Servings 4 Servings
Calories 380 kcal

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Heat-safe mugs

Ingredients
  

For the Base

  • 4 cups whole milk 1 liter
  • 1/2 cup semisweet chocolate chips or chopped chocolate
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar 100 g or to taste

For the Flavor

  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch cayenne pepper optional

For Topping

  • Whipped cream or frothy milk for serving
  • A sprinkle of cinnamon or chili powder for garnish

Instructions
 

Step 1: Heat the Milk

  • In a medium saucepan, over medium heat, warm the whole milk until it begins to steam. Stir occasionally to prevent it from scorching on the bottom.

Step 2: Melt the Chocolate

  • Once the milk is warm, whisk in the chocolate chips and cocoa powder. Continue to stir until the chocolate melts into the milk, creating a smooth mixture.
  • Tip: Use a whisk for best results; it creates a wonderfully frothy texture!

Step 3: Add Sugar and Spices

  • Stir in the sugar, vanilla extract, ground cinnamon, and a pinch of cayenne. Taste and adjust the sweetness or spice levels as desired.
  • Tip: The cayenne gives a subtle kick without overpowering the chocolate; feel free to omit or adjust it.

Step 4: Blend for Extra Creaminess

  • For an even creamier hot chocolate, blend the mixture in a blender for a minute or until it's frothy. Be careful with hot liquids!

Step 5: Serve Warm

  • Pour the delightful hot chocolate into heat-safe mugs, top with whipped cream or frothy milk, and sprinkle with extra cinnamon for a beautiful finish.

Notes

Pro tips