5 spicy chocolate dishes | Recipe: Mexican Hot Chocolate

5 spicy chocolate dishes

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Comments: 2

cinnamonvogue Nov 18 2012 at 4:27 AM

You can't call this Mexican Hot Chocolate without using Ceylon Cinnamon. The picture shows Cassia Cinnamon which is an absolute no. The Mexicans would be horrified. Ceylon Cinnamon is sweeter and works much better. Mexico inherited the art of using Ceylon Cinnamon from Spain.

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tanisa.t Nov 15 2012 at 5:00 PM

This looks delicious, especially for this time of the year when it gets colder!

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Mexican Hot Chocolate

Everything you like about chocolate defined in a single cup.

Prep time: 2 minutes

Total time: 10 minutes

Yield: Makes 4 cups

Mexican Hot Chocolate

Ingredients

4 ounces unsweetened cacao powder
2 ounces granulated sugar
1 teaspoon ground cinnamon
Pinch cayenne pepper
1 teaspoon vanilla extract
32 ounces 2% milk
Several cinnamon sticks, optional garnish
Splash hot water, optional

Cooking directions

Combine cacao, sugar, cinnamon and cayenne in mixing bowl. Stir until blended, about 1 minute.
Heat vanilla and milk in medium-sized saucepan over medium heat. Reduce heat as milk begins to boil, 6 to 8 minutes. Slowly add contents of mixing bowl to milk. Stir continuously until dissolved, about 2 minutes. If the result is too rich, add hot water to taste. Serve hot.