Mexican · Dessert
Mexican Hot Chocolate
Thick, frothy Mexican hot chocolate whisked with cinnamon, a pinch of chilli, and real dark chocolate, served in a tall mug.
$
2 minsPrep
8 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
340Calories
9gProtein
18gFat
38gCarbs
30gSugar
3gFiber
120mgSodium
30mgChol
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Instructions
1
Prep
Finely chop 80g dark chocolate. Measure whole milk, cocoa powder, brown sugar, ground cinnamon, cayenne pepper, vanilla extract, and salt into small bowls for easy access.
2
Simmer
Combine 2 cups milk, chopped chocolate, 2 tsp cocoa powder, 4 tsp brown sugar, 1 tsp cinnamon, cayenne, and salt in a medium saucepan. Heat over medium-low, whisking constantly for 5–6 minutes until chocolate fully melts and mixture steams. Keep below a simmer; do not boil.
3
Finish
Remove from heat. Whisk vigorously for 1–2 minutes to froth, or use a molinillo rolled between palms. Whisk in vanilla extract until smooth and glossy.
4
Plate
Pour into two warmed tall mugs. Top each with 2 tbsp whipped cream, dust with a pinch of cinnamon, and stand a cinnamon stick in the cream. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500ml (2 cups) whole milk
- 80g (2.8 oz) dark chocolate 70%
- 2 tsp cocoa powder
- 4 tsp light brown sugar
- 1 tsp ground cinnamon
- 1 pinch cayenne pepper
- 0.5 tsp vanilla extract
- 1 pinch fine salt
- 4 tbsp whipped cream
- 2 cinnamon sticks