Yoribang
DrinkMexicanFree to use

Mexican Hot Chocolate

Rich hot chocolate with cinnamon and a pinch of chili, whisked until frothy.

Serves 2

Prep 5 min

Cook 8 min

Mexican Hot Chocolate
Photo: Nsaum75 at English Wikipedia, CC BY-SA 3.0, via Wikimedia Commons
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Ingredients

  • 2 cups whole milk
  • 3 oz Mexican chocolate, chopped, or 3 oz dark chocolate plus 1/2 teaspoon cinnamon
  • 1 tablespoon sugar, or to taste
  • 1/4 teaspoon vanilla extract
  • 1 pinch cayenne pepper, optional
  • 1 pinch salt

Steps

  1. Step 1. Warm the milk in a small pot over medium-low heat until steaming but not boiling.

  2. Step 2. Add the chocolate and whisk until melted and smooth.

  3. Step 3. Whisk in the sugar, vanilla, cayenne, and salt. Whisk hard for 30 seconds to make it frothy.

  4. Step 4. Pour into mugs and serve hot.

Where this recipe comes from

Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.