Warm up this winter with this recipe for homemade Mexican Hot Chocolate. Features Mexican chocolate, chili, cinnamon, and cocoa powder. Make an adult version by adding Rumchata!
Let’s talk hot chocolate. First, let me say that there’s nothing wrong with microwaving milk together with a packet of hot cocoa mix BUT if you want to elevate your hot chocolate game, then it’s time to make your own from scratch. That being said, hot chocolate is very particular! This hot chocolate recipe is made to my taste, which may not be the same as yours, so feel free to use this recipe as a guide and modify to your liking. The best hot chocolate is one made especially for you!
The recipe…
Now on to the recipe… this recipe features dark chocolate from Mexico. This type of chocolate is cocoa mixed with sugar– it’s very sweet and is usually a base ingredient in moles and other sauces, but I found that it is also perfect in hot chocolate. If you don’t have any Mexican chocolate handy, regular dark chocolate is just fine. Next is the milk. I think almond milk adds a great flavor, though 2% milk can also be used.
Traditionally Mexican hot chocolate or “champurrado” has piloncillo, a type of pure cane sugar. The taste is very concentrated and molasses forward. If you don’t have any on hand, organic light brown sugar will do (it also has molasses). In a medium saucepan slowly heat milk, cinnamon sticks, clove, chili powder, cayenne powder, and vanilla extract until milk reaches a boil. Then stir in cocoa powder, chocolate, and sugar. Whisk until chocolate is dissolved. Finish with a bit of salt. For a creamier hot chocolate, pour in your favorite rum beverage. I chose to use Rumchata because it’s in keeping with the Mexican theme.
Look at that pour!
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Mexican Hot Chocolate
Ingredients
- 2 cups milk (Almond milk or 2%)
- 3 tablets Mexican chocolate or 3.5oz dark chocolate bar
- 2 tbsp cocoa powder
- 4 sticks cinnamon
- 1 clove pod
- 1 tbsp chili powder
- 1 tbsp cayenne powder
- 2 tbsp light brown sugar
- 2 tsp vanilla extract
Instructions
- Bring milk, cinnamon sticks, clove, chili powder, cayenne powder, and vanilla extract to a slight boil over low heat.
- Once the mixture reaches a boil, whisk in chocolate, cocoa powder, and sugar. If you are using regular dark chocolate, you may need to add more cocoa powder and sugar. Enjoy with marshmellows or for an adult version, pour in your favorite rum.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
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