Ah, Mexican Hot Chocolate. Just the mention of it is enough to make my mouth water. The spicy, sweet, and comforting drink has been a favorite of mine for years. It’s the perfect treat for chilly nights, or anytime you need a pick-me-up.
Now, I know what you’re thinking. “Hot chocolate? That’s easy. You just add cocoa powder to milk and heat it up.” But my dear friend, you are missing out on a world of flavor if you stop there. Mexican Hot Chocolate is a whole different ball game.
First of all, let’s talk about the spices. Cinnamon, nutmeg, and a pinch of cayenne pepper are the stars of the show. These spices give the drink its signature flavor and heat. It’s like a party in your mouth with every sip.
But the real secret to a good Mexican Hot Chocolate is the chocolate itself. I’m not talking about your typical Hershey’s chocolate syrup. No, no, no. We need the real deal here. Mexican chocolate is a must for this recipe. It’s a combination of cocoa powder, sugar, and cinnamon, and it has a distinct grainy texture. It’s not as smooth as regular chocolate, but it gives the drink a unique flavor and texture.
But wait, there’s more! Mexican Hot Chocolate can also be enjoyed in different ways. For example, you can turn it into a frozen treat by blending it with ice and a splash of milk. Top it off with whipped cream and a sprinkle of cinnamon for a refreshing dessert.
Or, if you’re feeling adventurous, you can make Mexican Hot Chocolate cookies. Simply add a tablespoon of the Mexican Hot Chocolate mixture to your cookie batter and bake as usual. The result? A soft, chewy cookie with a hint of spice and chocolate.
And if you’re in the mood for something a little more indulgent, you can make a Mexican Hot Chocolate Affogato. Scoop some vanilla ice cream into a mug, pour a shot of espresso over it, and top it off with a drizzle of Mexican Hot Chocolate. It’s the perfect combination of cold, hot, and sweet.
One thing to keep in mind when making Mexican Hot Chocolate is that it’s important to use high-quality ingredients. The better the chocolate, the better the end result. And don’t be afraid to experiment with the spices. If you like it a little spicier, add more cayenne pepper. If you prefer it sweeter, add a little more sugar.
Conclusion
Mexican Hot Chocolate is a versatile and delicious treat that should be on everyone’s radar. It’s a great way to spice up your hot chocolate game and impress your guests. Whether you enjoy it in its traditional form or get creative with different variations, Mexican Hot Chocolate is sure to satisfy your taste buds and warm your soul. So go ahead, give it a try. Your taste buds will thank you.
Mexican Hot Chocolate
Equipment
- A medium-sized saucepan
- A whisk or spoon
- Measuring spoons
- Mugs
- Blender, electric mixer, or hand whisk for making whipped cream for topping.
Ingredients
4 cups milk
1 disk of Mexican chocolate
1 cinnamon stick
1/4 teaspoon nutmeg
Pinch of cayenne pepper
Whipped cream and cinnamon for topping
Instructions
- Break the Mexican chocolate disk into small pieces.
- In a medium-sized saucepan, heat the milk over medium heat until it starts to simmer.
- Add the broken chocolate pieces, cinnamon, nutmeg, cayenne pepper, and sugar (if using) to the milk.
- Whisk the mixture until the chocolate is completely melted and the spices are well combined.
- Continue to simmer the mixture for 5-10 minutes, stirring occasionally.
- Remove the saucepan from heat and let the hot chocolate cool for a minute.
- Pour the hot chocolate into mugs and serve immediately.
- Optional: Top with whipped cream and a sprinkle of cinnamon for extra decadence.
