Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Mexican Hot Chocolate, did you say? I absolutely did! Growing up, I always enjoyed a warm cup of hot chocolate. Even as I got older, I stuck with hot chocolate as everyone else gravitated to coffee. I just prefer the flavor of chocolate. Fast forward, and here I am still enjoying a cup every now and then, only my taste buds have evolved to prefer a hot chocolate with a bit of spiciness to it. Not CRAZY spicy, no, not at all. This Mexican hot chocolate has just the right amount of spiciness that you’re going to love. Let’s get to making our Mexican Hot Chocolate, then, shall we?
3 cups milk (2% is good, or use whole milk for a richer hot chocolate) 3 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder ½ teaspoon ground cinnamon ½ teaspoon vanilla extract ¼ teaspoon chili powder Pinch of cayenne powder (or more as desired) Pinch of salt 2 ounces unsweetened chocolate
For the chili powder, I prefer pure ancho powder. Most chili powders pair perfectly with chocolate, but there is something about ancho that really stands out. It’s one of my very favorite chili powders, but use your own preferred blend. For toppings, the sky is the limit! However, I like to use whipped cream, cocoa powder, and chocolate shavings, and serve them with cinnamon sticks that you can use for stirring. If desired! Bring it to medium heat and add the chocolate. Whisk until the chocolate if melted fully and incorporated through, about 5 minutes. The chocolate should be hot, but not boiling. Makes 4 small cups, or 2 large ones. Serve accordingly! It’s SO GOOD. Almost like these Mexican Brownies in a mug. That’s it, my friends! I hope you enjoy it.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
