Mexican Hot Cocoa

4 people
15 min

Los Foodies

Mexican hot cocoa is far, far better than the American form. In the first place, they make it from genuine chocolate. Then, at that point, they zest it up with Canela, vanilla, and at times a kick of chile.

On the off chance that you can't discover ancho chile powder, attempt customary red chile powder; simply don't utilize a powder that contains anything aside from ground chile peppers.

"This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon, and a trace of stew will warm you up from within out! If it's cold outside.

In case it's a colder time of year, assuming it's snowing, in case it's between the long stretches of December and February, there's one thing I know for certain – it's Mexican Hot Chocolate season!

I'm not normally somebody who makes hot cocoa at home.

Recipe details
  • 4  people
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 5 cup whole milk
  • 1 tbsp ancho chile powder
  • 1 vanilla bean, split lengthwise
  • 3 inch vanilla bean, split lengthwise
  • 8 ounces unsweetened or bittersweet chocolate, chopped
  • Honey and/or brown sugar

In a medium saucepan over medium heat, combine the milk, chile powder, vanilla bean and canela.
Cook just until mixture comes to a boil, then reduce the heat to low.
Add the chocolate, and whisk until it dissolves. Remove the vanilla bean and canela, then pour the chocolate into mugs.
Serve the chocolate with honey and brown sugar on the side, allowing your guests to sweeten it themselves.
  • In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy forth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries.
Los Foodies Magazine
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