Teresa's Recipes
Mexican Hot Chocolate
Indulge in the rich, velvety goodness of this traditional Mexican hot chocolate, a delightful blend of semi-sweet chocolate, creamy milk, and a hint of spice. Enhanced with aromatic cinnamon and a touch of chili powder, this warm beverage not only warms you from the inside out but also awakens your senses with its unique flavor profile. Historically enjoyed by the Aztecs and later adapted by the Spanish, this hot chocolate brings a taste of Mexico's vibrant culture right into your home. Top it off with a dollop of whipped cream or marshmallows for an extra treat!
Ingredients
- 4 cups Milk
- 8 ounces, chopped Semi-sweet chocolate
- 1/4 cup (adjust to taste) Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon (or more for extra heat) Chili powder
- 1 teaspoon Vanilla extract
- for topping (optional) Whipped cream
- for topping (optional) Marshmallows
Dietary Notes
- Servings: 4
- Dish Type: Beverage
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 18g
- Carbs: 32g
- Protein: 8g
- Sodium: 150mg
- Sugar: 20g
Instructions
- In a medium saucepan, heat 4 cups of milk over medium heat until it begins to steam, but do not let it boil.
- Add 8 ounces of chopped semi-sweet chocolate to the steaming milk, stirring gently to help it melt.
- Once the chocolate is mostly melted, add 1/4 cup of sugar, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1/4 teaspoon of chili powder.
- Whisk constantly until the chocolate is fully melted and the mixture is smooth and well combined.
- Continue to heat the mixture for another 5 minutes, stirring occasionally, until it's hot but not boiling.
- Pour the hot chocolate into mugs and top with whipped cream or marshmallows if desired. Serve immediately.
Tips
- For a richer flavor, use dark chocolate instead of semi-sweet.
- Experiment with different spices like nutmeg or cayenne for added complexity.
- To make it dairy-free, substitute almond milk or oat milk for regular milk.