Description
This traditional Mexican Hot Chocolate recipe offers a rich, creamy, and warmly spiced beverage perfect for chilly evenings. Made with whole milk and classic Abuelita chocolate tablet, it blends cinnamon, cayenne pepper, and vanilla for a comforting and slightly spicy drink that can warm you up from the inside out.
Ingredients
Ingredients
- 4 cups whole milk
- 1 Abuelita chocolate tablet (approximately 3.4 oz)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ teaspoon vanilla extract
Instructions
- Heat the milk: Pour the whole milk into a medium saucepan and place it over medium-high heat. Warm the milk until it reaches a low simmer, which means small bubbles start to form around the edges but it is not boiling yet.
- Add ingredients: Once simmering, add the Abuelita chocolate tablet, granulated sugar, ground cinnamon, salt, and cayenne pepper. Stir continuously to combine all ingredients evenly.
- Simmer and melt chocolate: Continue stirring often and allow the mixture to simmer gently. Wait until the chocolate tablet has fully melted and the hot chocolate mixture is hot and nearing a boil, but avoid boiling it to prevent burning or separation.
- Finish and serve: Remove the saucepan from heat and stir in the vanilla extract. Immediately pour the hot chocolate into serving cups and enjoy warm.
Notes
- Use Mexican chocolate like Abuelita for authentic flavor and proper texture.
- The cayenne pepper adds a subtle heat, but you can adjust the amount to suit your taste or omit it entirely.
- Keep stirring to ensure the chocolate melts evenly and the mixture does not scorch on the bottom.
- Serve immediately for best flavor and creamy texture.
- For a dairy-free version, substitute whole milk with almond milk or oat milk.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
