Description
A rich and spicy Mexican Hot Chocolate recipe featuring a blend of cocoa, cinnamon, chili powder, and creamy milk chocolate chips, perfect for warming up on a chilly day with a hint of heat.
Ingredients
Scale
Liquid Ingredients
- 4 cups milk
- 1 teaspoon vanilla
Dry Ingredients
- 1/4 cup cocoa powder
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon chili powder
- dash of salt
- pinch cayenne pepper, optional
Other Ingredients
- 1/2 cup milk chocolate chips
Instructions
- Combine Ingredients: In a medium saucepan over medium-high heat, combine the milk, cocoa powder, sugar, cinnamon, chili powder, salt, and milk chocolate chips. Whisk thoroughly to mix all ingredients.
- Heat and Whisk: As the mixture heats, continuously whisk until the milk chocolate chips melt completely and the drink is smooth and well blended. Heat for about 5 minutes or until it reaches your preferred serving temperature.
- Add Vanilla and Serve: Remove the saucepan from heat, whisk in the vanilla extract, and mix well. Serve immediately and top with your favorite hot chocolate toppings such as whipped cream or marshmallows if desired.
Notes
- For a dairy-free version, substitute milk with almond, soy, or oat milk.
- Adjust the chili powder and cayenne pepper to suit your desired level of spiciness.
- Using high-quality cocoa powder enhances the chocolate flavor significantly.
- For a creamier texture, use whole milk or add a splash of heavy cream.
- Optional toppings include whipped cream, marshmallows, or a sprinkle of extra cinnamon.
