Description
A rich and spicy Mexican Hot Chocolate recipe combining cocoa, cinnamon, chili powder, and smooth milk chocolate chips for a warming and indulgent beverage that’s perfect for cozy moments.
Ingredients
Scale
Hot Chocolate Base
- 4 cups milk
- 1/4 cup cocoa powder
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon chili powder
- 1/2 cup milk chocolate chips
- dash of salt
Flavorings
- 1 teaspoon vanilla extract
- pinch cayenne pepper (optional)
Instructions
- Combine Ingredients: In a medium saucepan over medium-high heat, combine the milk, cocoa powder, granulated sugar, cinnamon, chili powder, milk chocolate chips, and a dash of salt. Whisk together thoroughly to incorporate the dry ingredients into the milk.
- Heat and Whisk: As the mixture heats up, continue to whisk frequently to help melt the chocolate chips and prevent scorching. Heat the mixture for about 5 minutes or until it reaches a hot but not boiling temperature suitable for drinking.
- Add Vanilla and Serve: Remove the saucepan from heat and whisk in the vanilla extract. Optionally stir in a pinch of cayenne pepper for extra heat. Serve immediately, topped with your favorite hot chocolate garnishes such as whipped cream or marshmallows.
Notes
- Use whole milk for a creamier texture, or substitute with any milk alternative for a different flavor.
- Adjust the amount of chili powder and cayenne pepper to your heat preference.
- Whisking continuously while heating prevents lumps and burning.
- Try topping with whipped cream, cinnamon sticks, or marshmallows for added indulgence.
- For a dairy-free version, use coconut or almond milk and dairy-free chocolate chips.
