Mexican Hot Chocolate

Dark and chocolatey, with a hint of spice, this Mexican Hot Chocolate is creamy and cozy. This is easy to make from pantry staples, and makes just enough for 2 servings.

Course Drink

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 305kcal

Author Deborah Harroun

Ingredients

1 1/2 cups milk
2 oz dark chocolate chopped
2 tablespoons sugar
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
Pinch of chile powder
Pinch of cayenne pepper optional
1/2 teaspoon vanilla extract

Instructions

In a small saucepan, combine the milk, chocolate, sugar, cocoa powder, cinnamon, chile powder, and cayenne powder (if using).
Turn the heat to medium and cook, whisking often, until the chocolate is melted and everything is combined. Remove from the heat.
Add the vanilla extract, then pour into mugs to serve.

Notes

I used a dark chocolate bar from Trader Joes - it didn’t have a percentage on it. The darker the chocolate, though, the less sweet the hot chocolate will be. You can add more or less sugar to taste.

If the heat is not for you, feel free to leave out the chile powder and the cayenne pepper.

I like to serve this with homemade whipped cream.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition