Yield: 4 servings
Mexican Hot Chocolate
This warmly spiced Mexican hot chocolate has a kick of heat to make each sip exciting and perfectly comforting.
Ingredients
- 4 cups whole milk
- 1 Abuelita chocolate tablet
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ teaspoon vanilla extract
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Instructions
- Heat the milk in a saucepan over medium-high heat. When it gets to a low simmer, add the chocolate, sugar, cinnamon, salt, and cayenne.
- Simmer, stirring often, until the chocolate has melted and the mixture is near a boil but does not boil.
- Remove from the heat and stir in the vanilla. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove top, until warmed through.
Reduce the Spice: Decrease the amount of cinnamon and cayenne pepper by half for a less spiced drink.
Extra Chocolate-y: Add an extra 1/4 chocolate disk at a time until it’s chocolatey to taste.
Strain: If the milk develops a film while it’s on the stove, strain it through a fine mesh sieve right before serving to make sure it’s completely smooth.
Swap the Chocolate: Ibarra, Oso, and Don Gustavo are amazing brand swaps in this recipe. Wait until the chocolate has melted before adding the spices because each brand is spiced differently. You don’t want to accidentally overdo it!
Chill: Wait until the drink comes down to room temperature before popping it into the fridge. Refrigerate it until fully cooled and then enjoy it like chocolate milk.
Nutrition
Serving: 4servings, Calories: 245kcal, Carbohydrates: 37g, Protein: 8g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 29mg, Sodium: 238mg, Potassium: 370mg, Fiber: 0.2g, Sugar: 37g, Vitamin A: 422IU, Vitamin C: 0.1mg, Calcium: 303mg, Iron: 0.04mg