Mexican Hot Chocolate
Thick, frothy Mexican hot chocolate whisked with cinnamon, a pinch of chilli, and real dark chocolate, served in a tall mug.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 80g dark chocolate. Measure whole milk, cocoa powder, brown sugar, ground cinnamon, cayenne pepper, vanilla extract, and salt into small bowls for easy access.
Simmer
Combine 2 cups milk, chopped chocolate, 2 tsp cocoa powder, 4 tsp brown sugar, 1 tsp cinnamon, cayenne, and salt in a medium saucepan. Heat over medium-low, whisking constantly for 5–6 minutes until chocolate fully melts and mixture steams. Keep below a simmer; do not boil.
Finish
Remove from heat. Whisk vigorously for 1–2 minutes to froth, or use a molinillo rolled between palms. Whisk in vanilla extract until smooth and glossy.
Plate
Pour into two warmed tall mugs. Top each with 2 tbsp whipped cream, dust with a pinch of cinnamon, and stand a cinnamon stick in each. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.