Mexican Hot Chocolate
A warm mug of spiced hot chocolate that’s got more personality than your average cocoa. This recipe balances traditional Mexican flavors with a simple, quick approach. It’s the perfect treat for a cozy day.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Drink
- Cuisine: Mexican
Ingredients
Scale
- 4 cups whole milk
- 1 Abuelita chocolate tablet
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, warm the whole milk over medium-high heat until you see small bubbles form around the edges.
- Add the Abuelita tablet, sugar, cinnamon, salt, and cayenne pepper to the warm milk.
- Whisk the mixture continuously until the chocolate tablet has completely dissolved and the liquid is a rich, smooth, dark brown. Be careful not to let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour into mugs and serve immediately.
Notes
- Serving Suggestions: Top with whipped cream, a dusting of cinnamon, or a few mini marshmallows. For an authentic experience, serve with churros or Mexican sweet bread (pan dulce).
- Tips & Tricks: Avoid boiling the milk to prevent it from scorching. Whisking often is key to a smooth, lump-free drink. The pinch of cayenne is optional, but it gives the drink its signature spicy kick without making it hot.
- Storage & Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring until hot. Avoid microwaving, as it can cause the liquid and fats to separate.
Find it online: https://new.projuktigeek.com/mexican-hot-chocolate/