On the first cold night of the year, I look forward to the sweet, spicy warmth from a mug of hot chocolate. This recipe uses cocoa powder and semi-sweet chocolate for extra richness. Cinnamon and Cayenne add depth and spice that makes this comforting, delicious drink that much better. And make sure not to forget the salt, which balances the sweetness and levels up this drink.
As a kid, I was never picky. Swiss Miss was the same as Abuelita was the same as homemade. As an adult, I have an appreciation for the little bit of extra effort to make a steaming cup of sweet, milky chocolate.
This drink is best enjoyed among friends and family on a chilly day, but it doesn’t hurt to have it when it’s still a bit too hot in LA to call it winter.
Mexican Hot Chocolate Recipe
Prep Time
X
Cook Time
X
Serves
2
Ingredients
- 2 cups milk
- Half bar of semi sweet chocolate
- ½ tbsp of cocoa powder
- 2 tbsp of sugar
- ½ tsp cinnamon
- ⅛ tsp cayenne
- Pinch of salt
- 1 cup heavy whipping cream
- Extra cinnamon to sprinkle on top
Steps
1
Chop ½ bar of semi-sweet chocolate.
2
Heat milk over medium heat. Add chocolate, pinch of salt, cinnamon, cayenne, cocoa powder, and 1 tbsp sugar. Whisk gently until chocolate is melted. Bring to a simmer.
3
Meanwhile, whisk heavy whipping cream and 1 tbsp sugar to make topping.
4
Pour hot chocolate into your favorite mug, top with whipped cream, sprinkle with cinnamon, enjoy.