Description
A rich and warming Mexican Hot Chocolate recipe featuring dark chocolate, cinnamon, and a hint of cayenne for a spicy kick. Perfect for cozy evenings, this creamy hot chocolate is easy to prepare on the stovetop and can be topped with whipped cream or cinnamon sticks for extra indulgence.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk (or any milk you prefer)
- 1 cup water
- 1 teaspoon vanilla extract
Chocolate & Cocoa
- 3 ounces dark or semi-sweet chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
Sweeteners & Spices
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne or chili powder (adjust to taste)
- pinch of fine sea salt
Optional Toppings
- Whipped cream
- Cinnamon stick
- Shaved chocolate
Instructions
- Warm the base: In a medium saucepan, combine the milk and water. Warm over medium heat until the mixture is steaming but not boiling, stirring occasionally to prevent scorching.
- Add the chocolate and spices: Whisk in the finely chopped dark or semi-sweet chocolate, unsweetened cocoa powder, granulated sugar, ground cinnamon, cayenne powder, and a pinch of fine sea salt. Continue whisking vigorously for 2 to 3 minutes until the chocolate is fully melted and the mixture becomes smooth and evenly combined.
- Add vanilla extract: Remove the saucepan from heat and stir in the vanilla extract thoroughly to incorporate its warm, sweet flavor.
- Blend for froth (optional): For a traditional Mexican-style frothy texture, carefully use an immersion blender or a vented traditional blender to blend the hot chocolate for 15 to 20 seconds until it becomes lightly foamy on top.
- Serve: Pour the hot chocolate into mugs. Garnish with optional toppings like whipped cream, a cinnamon stick, or shaved chocolate. Serve immediately while warm and enjoy the comforting drink.
Notes
- You can adjust the sweetness and spiciness by varying the sugar and cayenne amounts according to your taste preference.
- Use whole milk for the creamiest texture, or substitute with plant-based milks like almond or oat milk for a dairy-free version.
- If you do not have an immersion blender, vigorous whisking can help create some froth, though it may not be as thick.
- For a vegan adaptation, use dairy-free chocolate and plant-based milk.
- Always warm the milk and water gently to avoid boiling and curdling.
