This Mexican hot chocolate recipe makes a batch of rich, spiced hot chocolate that warms winter perfectly.
Course: beverage, Dessert
Cuisine: Latin American, Mexican
Keywords:: abuelita hot chocolate, chocolate, dessert, drinks, holiday drinks, hot cocoa, mexican hot chocolate, mexican hot chocolate recipe, valentine's day
Servings: 2to 3 people
2tablespoonsplus 1 teaspoon sugar
1/2teaspoonground cinnamon or 2 cinnamon sticks, lightly crushed
Generous pinchcayenne pepper or hot chili powder (optional)
3 1/2ounceschopped dark chocolate, such as Valrhona 70%
Whipped cream, to serve (optional)
Combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using) in a medium pot. Heat over medium heat until simmering. Reduce the heat a little and gently simmer, stirring occasionally, for about 10 minutes to bloom the cinnamon and spices.
Add the chopped chocolate. Cook, whisking, until the chocolate is fully melted and emulsified. Taste for sweetness and spice.
If using cinnamon sticks, strain the liquid through a mesh sieve into cups. If not using cinnamon sticks, pour the Mexican hot chocolate directly into mugs.
Serve warm with a dollop of fresh whipped cream, and perhaps a garnish of a few chocolate shavings or additional cinnamon sticks.
A recipe from Unpeeled. Copyright 2020. All rights reserved.