How To Make Mexican Hot Chocolate
Mexican Hot Chocolate Recipe
Description: Mexican hot chocolate is rich, thick, and spiced with warm flavors like cinnamon and a hint of chili. It’s the perfect comforting drink for chilly days, with a unique twist that makes it distinct from regular hot chocolate.
Ingredients:
- 4 cups whole milk (or almond milk for dairy-free)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup Mexican chocolate (such as Abuelita or Ibarra), chopped
- 2 tbsp sugar (adjust to taste)
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of chili powder (optional, for heat)
- Pinch of salt
- Whipped cream or marshmallows (optional, for serving)
- Cinnamon sticks (optional, for garnish)
Instructions:
- Heat the Milk:
- In a medium saucepan, heat the milk over medium heat until it starts to simmer, but not boil.
- Add Cocoa and Chocolate:
- Whisk in the cocoa powder and chopped Mexican chocolate. Stir until the chocolate is melted and the mixture is smooth.
- Add Spices and Sweeteners:
- Stir in the sugar, cinnamon, vanilla extract, chili powder (if using), and a pinch of salt. Adjust the sugar to your desired sweetness.
- Whisk to Froth:
- Use a whisk or a traditional molinillo (Mexican wooden whisk) to froth the hot chocolate, creating a light foam on top. This step is optional but adds a wonderful texture.
- Serve Hot:
- Pour the hot chocolate into mugs. Top with whipped cream or marshmallows, if desired, and garnish with a cinnamon stick.
- Enjoy:
- Serve immediately and enjoy the rich, spiced flavors of Mexican hot chocolate!
Tips:
- Chili Spice: If you enjoy a spicier kick, add a small pinch of cayenne or ancho chili powder to the hot chocolate for a subtle heat.
- Dairy-Free Version: Swap the whole milk for almond or oat milk to make this recipe dairy-free.
Conclusion:
This traditional Mexican hot chocolate recipe is perfect for cozy nights and special occasions. The blend of cocoa, cinnamon, and optional chili powder brings a delightful warmth that sets it apart from regular hot chocolate.