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.

Single serving mexican hot chocolate recipe. Stir the hot chocolate mixture until the chocolate is melted and the mixture has reached the desired temperature. 3 to 4 servings yield: 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 total time 15 mins this post may contain affiliate links. In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Fast track your cup with granulated mix 1 use 1½ heaping tablespoons of.

Instead of vanilla extract for this mexican hot. This particular recipe includes cinnamon, cloves, and a pinch of nutmeg. Bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes.

Web in a small saucepan over medium heat, combine chocolate, sugar, cinnamon, milk, cream and chili powder. Add more or less of each ingredient, depending on taste. Heat until hot chocolate just forms bubbles around the edge.

Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. Remove and discard the cinnamon sticks, then add the. Mexican hot chocolate can be made ahead of time, which can be great when entertaining.

Pour hot chocolate into mugs; You can even serve it chilled over ice for a refreshing twist! Heat for about 5 minutes, or until it reaches the desired temperature.