Mexican Hot Chocolate
A rich, warming beverage that blends dark chocolate with cinnamon and a hint of chili for a delightful kick. This cozy, spiced hot chocolate is a perfect treat for a chilly evening, ready in just 15 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.In a medium saucepan off the heat, whisk together the cocoa powder, sugar, ground cinnamon, cayenne pepper, and salt to break up any lumps.
- 2
Step 2
- a.Pour in 1/2 cup of milk and whisk vigorously to form a smooth, thick paste.
- 3
Place the saucepan over medium heat and gradually whisk in the remaining milk
- a.Heat for 5-7 minutes, stirring often, until hot and steaming but not boiling.
- 4
Step 4
- a.Remove from heat and stir in the optional semisweet chocolate chips until melted, then stir in the vanilla extract. Pour into mugs and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a frothier texture, use an immersion blender for 15-20 seconds just before serving.
- 2Don't boil the milk, as it can scorch and change the flavor of the chocolate.
- 3Adjust the spice level to your liking. Start with 1/8 tsp of cayenne and add more if you prefer more heat.
- 4For a more traditional flavor, use a Mexican chocolate tablet (like Ibarra or Abuelita), broken into pieces, instead of cocoa powder and sugar.
- 5This can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove.
Adapt it for your goals.
Vegan
Use a plant-based milk like almond, oat, or soy milk. Ensure your chocolate chips are dairy-free.
dairy freeDairy free
Substitute the whole milk with your favorite dairy-free alternative such as oat milk or coconut milk and use dairy-free chocolate chips.
ketoKeto
Replace the sugar with a keto-friendly sweetener like erythritol. Use unsweetened almond milk and sugar-free dark chocolate.
quickQuick
For a single serving, mix 3 tbsp of the pre-mixed dry ingredients with 1 cup of hot milk directly in a mug.