Fast track your cup with granulated mix 1 use 1½ heaping tablespoons of.

Single serving mexican hot chocolate recipe. Add more or less of each ingredient, depending on taste. Bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Heat until hot chocolate just forms bubbles around the edge.

Simmer 5 minutes (do not boil). Web mexican hot chocolate is just as creamy as your regular hot chocolate, but it’s complemented by a unique spice blend and usually uses quality vegan chocolate for baking. Pour hot chocolate into mugs;

Heat for about 5 minutes, or until it reaches the desired temperature. Web ingredients 480 ml (17 fluid ounces) water 480 ml (17 fluid ounces) milk** 150 grams ( 5 1/4 ounces) quality dark chocolate (75% cacao or more), coarsely chopped 1/2 teaspoon cinnamon powder* granulated sugar, to taste (i used 1/3 cup) 4 cinnamon sticks, for serving Web will dickey oh, baby it’s cold outside, and nothing will warm your heart and soul more than a frothy mug of spiced mexican hot chocolate.

Cover and turn heat to low. Table of contents want to save this recipe? Web 2 tablets ibarra mexican chocolate* (3.3 oz each), broken into small pieces.

In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Heat milk until just about to boil, do not allow to boil over. Web step 1, for stovetop:

Web mexican hot chocolate. 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. 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.