Recipe
Mexican hot chocolate
Duration:
10 to 12 minutes
Yield:
4 to 6 servings
Savour a warm blend of rich hot chocolate with a hint of spice for a creamy, decadent treat.
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Ingredients
- 4 cups (1L) whole or 2% milk
- ¼ cup (60 mL) cocoa powder
- 1 tsp (5 mL) ground cinnamon
- ¼ tsp (1.25 mL) cayenne pepper or chili powder
- ¼ cup (60 mL) dark brown sugar
- 1 tsp (5 mL) vanilla extract
- 3 oz (85 g) bittersweet chocolate, roughly chopped (70% cocoa)
- Optional toppings: whipped cream, mini marshmallows, chocolate shavings and a cinnamon stick.
Preparation
- In a medium saucepan over medium heat, combine the milk, cocoa powder, ground cinnamon, and the cayenne or chili powder. Whisk until fully incorporated.
- Add the dark brown sugar and the vanilla extract. Whisk the ingredients together until blended.
- Add the bittersweet chocolate. Heat until the chocolate is fully melted and the mixture is hot, but not boiling.
- If you have a molinillo, use it to froth the mixture for a delightful texture; otherwise, a regular whisk or hand blender will work just fine.
- Once fully blended and smooth, remove from heat.
- Pour the hot chocolate into your favourite mug, then garnish with your favourite toppings and enjoy!
What is a molinillo?
A molinillo is a traditional Mexican whisk made from wood, typically shaped like a spindle with a handle and a round, perforated top. It’s designed for frothing hot beverages, especially Mexican hot chocolate, creating a creamy and airy texture.
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