Some time ago a local chocolatier closed, leaving me pining for their amazing Mexican hot chocolate. I am delighted to have finally managed to duplicate it in my own kitchen! This is very different than most recipes I’ve seen for Mexican hot chocolate, which typically use cocoa, cinnamon and cayennne. However, I've found cayenne overwhelms the other flavors. The milder ancho adds a warm spicy hint without overpowering the other flavors or burning your mouth - or if you prefer you can leave the ancho out too, which is my favorite.

Mexican Hot Chocolate

Single mug serving:

milk

sugar

cocoa powder

tsp Ceylon cinnamon

vanilla extract

almond extract

ancho chile peppers

To serve 4:

Ceylon cinnamon

ancho powder

Heat the milk until a skin forms on top.  While the milk is heating, mix together the cocoa, sugar, and cinnamon (and ancho, if using).  Skim the solids off of the milk and stir in the cocoa mix.  Add the almond and vanilla extract and stir.

mexican hot chocolate

Author : Alex Wilkens

Ingredients

Instructions

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