Description
Experience the ultimate comfort with this rich and velvety Mexican hot chocolate. Combining premium dark chocolate with the warmth of cinnamon and a subtle, spicy kick of cayenne pepper, this drink is the perfect indulgence for chilly evenings. This easy, beginner-friendly recipe creates a sophisticated, bold flavor profile in just ten minutes. Whether you are hosting a holiday gathering or enjoying a quiet moment of bliss, this non-alcoholic, warming treat is sure to become your new favorite way to sip cocoa.
Ingredients
2 cups whole milk
3 oz high-quality dark chocolate (60-70% cocoa), finely chopped
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 teaspoon pure vanilla extract
Optional: Whipped cream and a cinnamon stick for garnish
Instructions
In a small saucepan over medium-low heat, whisk together the milk, cocoa powder, cinnamon, and cayenne pepper until smooth.
Heat the mixture for 3-4 minutes until it begins to steam, ensuring it does not reach a boil.
Add the chopped dark chocolate to the pan and whisk constantly until fully melted and glossy.
Remove from heat and stir in the vanilla extract.
Pour into mugs and garnish with whipped cream and a cinnamon stick if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days and reheat slowly on the stove. For extra froth, use a traditional Mexican molinillo or a battery-operated milk frother once the chocolate has melted.
- Prep Time: 2
- Cook Time: 8
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mug
- Calories: 285
- Sugar: 22g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg