A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One taste and you’ll never go back to the packet stuff again.
Last year I was in New York City meeting a friend for lunch in chelsea market. After stuffing our faces, we were walking around trying our best to resist the urge to buy all the amazing gourmet items from cheeses to every kind of olive oil you can imagine to spices and salts when we came face to face with a little shop selling hot chocolate. I can’t for the life of me remember the name of the place but it really doesn’t matter. All that matters is that they had Mexican hot chocolate on their menu and I was sold in about .3 seconds.
It was thick, dark, smooth and just slightly spicy. In other words, perfection.
Lately, on nights when tea doesn’t cut it, hot chocolate has been my go to treat. So, I took a stab at recreating that amazing chocolaty goodness since chelsea market is a bit too far of a hike when the craving strikes.
Do you guys remember a few years back when Starbucks came out with that hot chocolate that was literally like drinking a chocolate bar? They had some fancy name for it which I can’t remember and seems to be wiped off the face of the internet but it was probably the richest thing I’ve ever tasted. A tall would be about 10 times too much.
This hot chocolate kind of reminds me of that except I promise you’ll have no trouble drinking a “tall.”
So put down the instant Swiss Miss packets and get the saucepan out. Hot chocolate Mexican style is where it’s at.
- 2 cups of milk
- 1 cup of water
- 2 ounces chopped dark chocolate
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon sugar
- ⅛ teaspoon chili powder
- pinch of salt
- Combine all ingredients in a small sauce pan over medium high heat.
- Stir to combine and heat until just before boiling.
- Top with whipped cream if desired.
Recipe is just slightly spicy. Add more chili powder for more "kick."