Creamy Mexican Hot Chocolate
Creamy and rich, this Mexican hot chocolate is made with a pinch of cayenne pepper for some kick!
Servings: 4 servings
- 4 cups whole milk
- 2 Tbsp cocoa powder
- 4 oz bittersweet chocolate , chopped
- 7 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- marshmallows (regular or mini)
- whipped cream
- pinch of cinnamon
- drizzle of chocolate sauce
- grated chocolate
To a large saucepan, dutch oven or stockpot, add all ingredients and heat over MED heat. Whisk as it heats, to combine all ingredients until smooth. Bring to a low boil, then reduce heat and simmer for 3-5 minutes.
Pour into mugs and top with desired toppings. My usual preference is whipped cream, grated chocolate, and a sprinkle of cinnamon.
Recipe makes approximately 4 1/2 - 5 cups of hot chocolate.
Note: This is not an "authentic Mexican Hot Chocolate" recipe. It's my adaptation that my family loves.
FOR A BOOZY MEXICAN HOT CHOCOLATE:
Add a shot of tequila (or your favorite liquor) to a mug full of hot chocolate and stir to combine.
Calories: 482kcal | Carbohydrates: 55g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 42mg | Sodium: 171mg | Potassium: 708mg | Fiber: 3g | Sugar: 49g | Vitamin A: 565IU | Vitamin C: 1.3mg | Calcium: 441mg | Iron: 2.3mg