Mexican Hot Chocolate at home
- Yield 2
- Prep 5 minutes
- Cook 5 minutes
- Total 10 minutes
Mexican Hot Chocolate at home is a drinks recipe on Avoteb. The yield on the card is 2. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 2 cups whole milk (or any milk you prefer)
- 1 cup water
- 3 ounces dark or semi-sweet chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne or chili powder (adjust to taste)
- 1 teaspoon vanilla extract
- pinch of fine sea salt
- optional toppings: whipped cream, cinnamon stick, or shaved chocolate
Method
Heat the base. In a medium saucepan, combine the milk and water. Heat over a medium burner until steaming, but not boiling.
Tip in the chocolate. Beat in the chopped chocolate, cocoa powder, sugar, cinnamon, cayenne, and salt. Continue whisking for 2–3 minutes until the chocolate is fully melted and smooth.
Tip in vanilla. Lift from heat and mix in the vanilla extract.
Puree for froth (skippable). For a classic Mexican-style froth, carefully blend the hot chocolate with an immersion blender (or traditional blender, vented) for 15–20 seconds until lightly foamy.
Plate Tip into mugs, top with whipped cream or a cinnamon stick if desired, and enjoy warm.
