Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Ingredients: 3 cups whole milk; 3 tablespoons crushed cinnamon sticks (preferably Ceylon); 6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped; 3 tablespoons demerara or granulated sugar; ¾ teaspoon vanilla extract; Pinch of kosher salt; ¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving; Lightly sweetened whipped cream (for serving)

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Servings: 4

Author : Rick Martinez

hot drink hot chocolate mexican

Ingredients

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3 cups whole milk3 tablespoons crushed cinnamon sticks (preferably Ceylon)6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped3 tablespoons demerara or granulated sugar¾ teaspoon vanilla extractPinch of kosher salt¼ teaspoon ground chile de árbol or cayenne pepper, plus more for servingLightly sweetened whipped cream (for serving)

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Instructions

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Step 1

Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

Step 2

Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.