Scalding means to heat the mixture until it’s just about to hit boiling point.

Recipe for mexican hot chocolate. Add in the milk and let the mixture scald, but not boil! Reduce the heat a little and gently simmer, stirring occasionally, for about 10 minutes to bloom the cinnamon and spices. Web 2 tablets ibarra mexican chocolate* (3.3 oz each), broken into small pieces.

Web 2 cups whole milk 1 tablespoon light brown sugar 4 1/2 ounces bittersweet chocolate, such a lindt, chopped 1/2 teaspoon pure vanilla extract 1/8 teaspoon ground cinnamon smallest pinch cayenne. Web hot chocolate recipes easy mexican hot chocolate 4.5 (142) 110 reviews 12 photos this is an easy way to spice up regular hot chocolate mix. Fortunately, you’ll only need a few ingredients.

It only takes 15 minutes to make! Divide hot chocolate into 2 mugs and serve with. Stir until chocolate is melted.

In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. The perfect drink to warm you up on a cold winter night! Use cinnamon sticks for stirrers.

The abuelita or ibarra brands are ubiquitous and have their fans, but. Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the. Cook 2 minutes, stirring constantly.

Web combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using) in a medium pot or saucepan. The special flavor comes from a blend of cinnamon, nutmeg, and cayenne pepper. Serve with marshmallows or whipped cream and enjoy.