Web this mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother.

Mexican hot chocolate recipe sweetened condensed milk. Alternatively, place the mixture in a countertop blender and blend for 1 to 2 minutes until frothy. Cook over medium heat, stirring constantly, until hot (do not boil) and chocolate is melted (there may still be some small pieces). 6 (12 ounces) cans of evaporated milk.

Or cayenne or a mixture of both. Beat with wire whisk until a little frothy. Don’t forget the toppings… they’re such a fun way to dress up your hot chocolate.

Cook 2 minutes, stirring constantly. Traditional mexican hot chocolate is made with bittersweet chocolate. Web heavy cream whole milk cinnamon chili powder:

Makes the hot chocolate creamy hot chocolate. You do not want to replace the milk with water. Known as a liquid thickening agent, using this in the mexican hot chocolate recipe gives it an enriched and thickened texture.

Web combine evaporated milk, water and chocolate in medium saucepan. Heat on low for 2 hours, stirring every 30 minutes or so. Web sweet condensed milk:

1 tablespoon pure vanilla extract *check out my recipe for homemade vanilla extract. Web in a small saucepan, mix cocoa and sugar; Web pro tips for making mexican hot chocolate: