3 to 4 mugs 81 ratings add a comment save recipe 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.

Mexican hot chocolate recipe with evaporated milk. Remove and discard the cinnamon sticks, then add the. A concentrated coffee that dissolves quickly in liquid. Combine milk and mexican chocolate in the clay pot and simmer over medium heat.

The chocolate will start to dissolve while you stir it. Continuing stirring as it comes to a boil allowing the melting chocolate to be. Web the charm of hot chocolate;

Stir from time to time while boiling so you don’t spill the milk. That’s all there is to making the mexican hot chocolate! Finish with a dust of unsweetened cocoa powder, cinnamon, and flaky salt.

Web combine evaporated milk, water and chocolate in medium saucepan. Add the boiling water and stir.nn This technique aerates the milk, creating the rich drink’s signature froth.

Mix all ingredients in a cup and top with whipped cream. Ingredients in mexican hot chocolate 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. The special flavor comes from a blend of cinnamon, nutmeg, and cayenne pepper.

Use a whisk to vigorously mix the hot chocolate until it’s very frothy, 3 to 4 minutes. Stir until chocolate is melted. Add the vanilla, salt, and cayenne, if using.