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Mexican Hot Chocolate

This rich hot chocolate is spiced up with a pinch of chili powder, cinnamon and nutmeg. The addition of evaporated milk makes for an extra creamy texture and we recommend you froth it for that "oh-so good" foamy top.

VegetarianGluten FreeNut Free

2

Servings

10 Mins

Prep Time

5 Mins

Cook Time

Cooking Steps

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1. Heat the Milk and Spices

Add the ingredients and cook at 200°F/ 95°C (low) for 5 minutes. Whisk frequently.

  • Whole Milk1 cup
  • Evaporated Milk1 cup
  • Brown Sugar1 Tbsp.
  • Cinnamon(ground)1 ⅛ tsps.
  • Nutmeg(ground)⅛ tsp.
  • Chili Powder2 pinches
  • Vanilla Extract1 tsp.
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2. Add and Melt the Chocolate

Stir in the chocolate and whisk continuously for 4 minutes or until fully melted.

  • Semisweet Chocolate Chips3 oz
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3. Finish the Mexican Hot Chocolate

Tun the heat off, then transfer the hot chocolate to a blender and blend until frothy.

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4. Serve Immediately

Serve the hot with a cinnamon stick and enjoy the each sip!

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