It’s April, but here in Michigan, that means the weather is all over the place. Just last week we had a day where it was nearly 75 out, and two days later it snowed enough to stick on the ground for the next day. With that kind of chill still lingering in the air, I wanted something nice and warm to send off the season.
What’s better than a nice cup of hot chocolate? In this case: one with spices! This is actually somewhat similar to this tasty gingerbread hot cocoa, but with a bit of actual heat to it from a pinch of cayenne.
One thing that makes or breaks hot cocoa — and a lot of other chocolate desserts — is the quality of the cocoa powder you use. I’m a big fan of the cocoa powder from WinCrest (aff link) for a nice, pretty high quality but relatively inexpensive cocoa powder. Plus, one of those tubs lasts a long time.
Other than that, this is a very easy recipe to make. It makes about two good-size cups of cocoa, though if your mugs are small, it would be closer to three. Give it a try and let me know what you think!
Mexican Hot Chocolate
Equipment
- Sauce Pan
Ingredients
- 3 Cups Milk
- 3 Tbsp Cocoa Powder
- 3 Tbsp Sugar
- 1 Tsp Cinnamon
- ¼ Tsp Chili Powder
- 1 Pinch Cayenne
- 1 Tsp Vanilla Extract
- 4 Oz Dark or Bittersweet Chocolate
Instructions
- Heat the milk over medium heat until it steams, about five minutes. Whisk it as you go to make sure it doesn't burn.
- Mix the cocoa powder, sugar, cinnamon, chili powder, and cayenne in a small bowl to combine.
- Add the cocoa mi and vanilla to the milk and stir until no lumps remain. Then, add in the chocolate and stir until it melts and mixes smoothly.
- Pour into mugs and top with marshmallows, shaved chocolate, sprinkles, whipped cream, or whatever else you enjoy on your cocoa.