Frothy and sweet with a hint of aromatic spice, mexican hot chocolate is an elegant, comforting entry in the realm of chocolate drinks.

Mexican hot chocolate recipe. Web combine the sugar, flour, cocoa, water, and spices in a medium pot over the stove. Nutrition facts (per serving) this rich hot chocolate is spiced up with a pinch of chili powder. Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins.

Bring to a boil over medium heat, stirring constantly, and continue to boil, stirring, for 2. You want it to be just below the simmering point. Web authentic mexican chocolate caliente is comforting, as hot chocolate should be, but it’s also lighter, more refreshing, and more complex than most other versions of hot chocolate.

Web 1 cup boiling water. Web written by masterclass. Place 3 tablespoons of the mixture in each mug.

Web hi bold bakers! Remove and discard the cinnamon sticks, then. It only takes 15 minutes to make!

The abuelita or ibarra brands are ubiquitous and have their fans, but. Add in the milk and let the mixture scald, but not boil! Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

Web add 2 bars of chocolate (approximately 6 ounces). Cook this mixture for 4 minutes on medium heat. Web how to make mexican hot chocolate.