*** this post was originally published on dec 2015.

Hot chocolate recipe mexican. Do not let the milk boil. If i want an indulgent, creamy and thicker mexican hot chocolate, i use whole milk or at minimum, 2% milk. Here you'll find homemade hot chocolate recipes for mexican hot chocolate and more.

Web 3 cups milk (2% is good, or use whole milk for a richer hot chocolate) 3 tablespoons granulated sugar. The spruce / julia estrada once the first tiny bubbles. 2 teaspoons vanilla extract “pie is messy” (ten speed press, 2023) 3 ounces abuelita brand chocolate (about 2½.

Then slowly scoop that mixture in spoonfuls into the champurrado. You can't just add all the flour straight into the champurrado. When ready to serve, reheat it gently on the stovetop.

Cover and turn heat to. Step 2 while the mixture heats,. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

Heat over medium heat until simmering. Remove and discard the cinnamon sticks, then add the. Mix all ingredients in a cup and top with whipped cream.

Finish with a dust of unsweetened cocoa powder, cinnamon, and flaky salt. Jump to recipe warmly spiced and super rich, this mexican hot chocolate has a subtle kick of heat to give every sip some extra personality. 2 tablespoons unsweetened cocoa powder.