Description
Experience the rich, spicy warmth of traditional Mexican Hot Chocolate, a comforting beverage made with a blend of dark chocolate, cocoa, cinnamon, and a hint of cayenne for a subtle kick. Perfect for cozy evenings, this recipe yields a frothy, velvety drink topped with optional whipped cream or cinnamon sticks for an authentic touch.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk (or any milk you prefer)
- 1 cup water
- 1 teaspoon vanilla extract
Chocolate and Cocoa
- 3 ounces dark or semi-sweet chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
Sweeteners and 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 liquids: In a medium saucepan, combine the milk and water. Heat over medium heat until the mixture is steaming but not boiling, preparing a warm base for the chocolate.
- Incorporate chocolate and spices: Whisk in the finely chopped chocolate, cocoa powder, granulated sugar, ground cinnamon, cayenne, and a pinch of salt. Continue whisking for 2 to 3 minutes until the chocolate has fully melted and the mixture is smooth and uniform.
- Add vanilla: Remove the saucepan from heat and stir in the vanilla extract, which enhances the overall flavor and aroma of the hot chocolate.
- Create froth: For an authentic frothy texture, carefully blend the hot chocolate using an immersion blender or a traditional blender (vented) for about 15 to 20 seconds until it becomes lightly foamy and airy.
- Serve: Pour the hot chocolate into mugs and optionally top with whipped cream, a cinnamon stick, or shaved chocolate for garnish. Enjoy it warm for the best taste experience.
Notes
- Adjust sugar and cayenne to your taste preference for sweetness and spiciness.
- Use a high-quality dark chocolate for the best flavor and texture.
- An immersion blender helps create the classic frothy texture typical of Mexican hot chocolate.
- Milk alternatives like almond or oat milk can be used for a dairy-free version.
- Serve immediately as the froth is best enjoyed fresh.
