Ingredients:

  • 2 cups (475 ml) Whole Milk (or plant-based milk, for vegan option)
  • 4 ounces (115g) Mexican Chocolate (such as Ibarra or Abuelita), coarsely chopped
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Chili Powder (optional, adjust to taste)
  • 1 tablespoon (12g) Granulated Sugar (adjust to taste, depending on chocolate's sweetness)
  • Optional Garnishes: Whipped Cream, Cinnamon Stick, Marshmallows, a sprinkle of extra chili powder

Instructions:

  1. In a saucepan, gently heat the milk over medium heat until it begins to steam but do not boil.
  2. Add the chopped Mexican chocolate, cinnamon, and chili powder (if using) to the warm milk.
  3. Whisk constantly until the chocolate is completely melted and the mixture is smooth. Reduce heat to low and simmer gently for 2-3 minutes, allowing the flavors to meld.
  4. Stir in the sugar, adjusting the amount to your preferred sweetness.
  5. Pour the hot chocolate into mugs and garnish with whipped cream, a cinnamon stick, marshmallows, or a sprinkle of chili powder, if desired. Serve immediately and enjoy! For a delicious hot chocolate with mexican chocolate