Discover how to make rich, comforting, traditional Mexican hot chocolate. This authentic recipe blends dark chocolate, sugar, and cinnamon to create the ultimate cozy winter drink.
INGREDIENTS
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons + 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon or 2 lightly crushed cinnamon sticks
- Pinch of kosher salt
- Generous pinch of cayenne pepper or hot chili powder (optional)
- 3 1/2 ounces dark chocolate (such as Valrhona 70%), chopped
- Whipped cream, for serving (optional)
INSTRUCTIONS
- In a medium saucepan, combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using). Heat over medium heat until it begins to simmer, but do not let it boil. Reduce the heat slightly and let it gently simmer for about 10 minutes, stirring occasionally to infuse the spices.
- Add the chopped chocolate and whisk continuously until fully melted and emulsified. Taste and adjust sweetness or spice as desired.
- If using cinnamon sticks, strain the hot chocolate through a fine mesh sieve before pouring into mugs. Otherwise, simply serve as is.
- Enjoy warm, topped with a dollop of whipped cream and a sprinkle of chocolate shavings or cinnamon. For a more indulgent twist, you can also add marshmallows, though they are not traditionally used in Mexican hot chocolate.
Note: Nutrition information is provided as an estimate and has not been verified by medical or nutrition experts.
