Mexican Hot Chocolate
Yield: approximately 2 servings
Ingredients:
- 2 cups milk (2% or whole for creaminess)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- ⅛ teaspoon chili powder
- ⅛ teaspoon ground cayenne pepper (optional, for added heat)
- 1 ounce bittersweet chocolate
- Optional Toppings: marshmallows, chocolate shavings, cinnamon stick for stirring
Instructions:
- Combine Ingredients: In a medium saucepan over medium-high heat, pour in the milk. Add the cocoa powder, sugar, cinnamon, vanilla extract, chili powder, and cayenne pepper (if using).
- Whisk Together: Use a whisk to thoroughly mix the ingredients until the cocoa powder and sugar are fully dissolved.
- Add Chocolate: Introduce the bittersweet chocolate to the mixture. Continue stirring until the chocolate has completely melted and the mixture is hot but not boiling.
- Serve: Once heated through, remove from heat. Pour the hot chocolate into mugs.
- Garnish: Top with your choice of marshmallows, chocolate shavings, or a cinnamon stick for added flavor and presentation.
For more details and tips, you can visit the original recipe here
Image from iStock
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