Dudes, listen up, okay?
Stop what you are doing.
Seriously. You guys? Pay attention, please.
I have to tell you about this very important thing called Mexican Hot Chocolate.
This is the best hot chocolate you will ever have in your life and I am not even lying right now.
It is so good that it can work as a stand-alone dessert. Or a digestif. Or the most delicious face mask ever. Basically, this hot chocolate can be anything you want it to be, because it’s so amazing and bad ass. Believe.
Make lots of this and serve it to your friends and family and watch them flip their lids. It’s easy as hell and only takes a few minutes to put together. Plus, you can add booze to it. Orange liqueur is a personal favorite, but Kahlua or Irish cream would also be stunning, to be sure. If you’re serving it to kids or teetotalling Santas, you can top it with whipped cream or marshmallows.
Recipe: Mexican Hot Chocolate
Ingredients
- 2 cups milk
- 2 tablespoons raw or brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 ounces semisweet or bittersweet chocolate, chopped
- 1/2 teaspoon vanilla extract
Instructions
- Heat milk, sugar, and spices in a pot over medium-high heat until almost simmering.
- Add chocolate and vanilla and stir until melted.
- Serve.
Preparation time: 1 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 2
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{ 23 comments… read them below or add one }
This looks great! Thanks!
You’re welcome! Thanks for writing!
Thank you so much!
I don’t know how I found out about these things. It must be a sixth sense or something. Better than Haley Joel Osment seeing dead people.
To the point. You must have a sixth sense, too, to post this today of all days: National Chocolate Covered Anything Day.
Are you suggesting what I what I think you’re suggesting??
Chocolate-covered hot chocolate?!?
Nahhh.
Too good to be true.
That looks warm and tasty. Maybe next time y’all can go down to Oaxaca and shoot. There you could use freshly ground real Mexican chocolate and Mexican vanilla beans. Then you could write your trip off your taxes as a business expense and take dad with you as your interpreter wink, wink. love dad
Okay, daddy.
Don’t teach me all these delicious things, you’ll get me fat
Sorry!
Is it possible to make this without the spices? I can’t stand cinnamon, but homemade hot chocolate sounds wonderful.
Of course you can! It is still delicious!
Let’s go film at Dad’s!
Let’s all go!
Wow!! Can’t wait to try this on!!
You are amazing Hilah!!!!!!!!
Thank you Katie! Hope you like it!
That’s a great recipe but here’re a couple of suggestions to make it even quicker.
Empty a large can of evaporated milk (not the sweetened stuff) into a saucepan & bring it to a boil. While it’s heating up whisk in 2 tsp cocoa, 2 tsp sugar, the chile or red pepper, and a big pinch of salt. Some cinnamon or vanilla bean is ok too depending on what you have nearby.
Bring to a boil for about a minute and strain it into your cup. Enjoy…
So, ah, when are you going to show us how to make peach tamales?
Sounds good and rich! Thanks, GLM. I’ve never had a peach tamale. Got a recipe?
hey hilah i was wondering if i could just put normal chocolate in the drink and also one more thing do i have to put cayenne pepper in the mexican chocolate for it to taste the same.
Hi Emma,
If you use a regular sweet chocolate, you can reduce the amount of sugar called for and it should still work. And you can leave out the cayenne pepper if you like; it won’t be exactly the same, but it will still be great with just cinnamon!
Hey Hilah!
Superb recipe! but what If I want to add some alcohol into it? When do I do tht? and won’t the spirit evaporate because of the high temperature of the drink?
Hi Mohit! Add alcohol after you’ve poured it into cups. It’s not hot enough at that point to evaporate it. Enjoy!
Mohit..
Drink it faster or add twice as much alcohol. Both have worked for me..
Always happy to help…
thanks you guys!