Mexican Hot Chocolate

What do you do when you have a whole bunch of unsweetened dark chocolate left over from a recipe? Why not try your hand at making a traditional Mexican hot chocolate that will blow your mind in the flavour department? Yep! This recipe is a keeper!DSCN0856

I used 4 squares of the dark stuff for this recipe. I could have used less, but I was going for traditional flavours of the deep, rich hot chocolate I once had when I was in Oaxaca, Mexico. DSCN0857

I roughly chopped up the chocolate…DSCN0858

and then melted it all into a pot on the stove. DSCN0859

For spices, I opted for classic cinnamon, vanilla and a dash of cayenne pepper, which left a pleasant lingering heat in the back of your throat. DSCN0860

Don’t forget to sweeten your tasty brew! You’ll know it’s ready once it’s all melty and steaming hot. DSCN0862

Pour into a large mug…DSCN0863and top with a dollop of whip cream for an extra decadent treat on a cold winter’s night.

Mexican Hot Chocolate

You will need:

4 squares of unsweetened dark chocolate

3 cups milk

1/2 cup sugar (or to taste)

2 tsp ground cinnamon

2 tsp pure vanilla extract

A dash of cayenne pepper or hot chili powder

(optional) Whip cream, to top.

Pour milk into a pot and heat on medium-low until steaming. Roughly chop the chocolate and melt into the milk, whisking every so often. Add spices and sweeten to taste. Pour into a large mug and top with whip cream, if using. Enjoy (a lot!) on a cold winter’s night.

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One Comment on “Mexican Hot Chocolate”

  1. theoldfatguy says:

    The touch of cayenne in this is interesting! It would make a good winter drink.

    The Old Fat Guy


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