This, mis amigos, is not the first time I’m writing about hot Mexican drinks… I was re-inspired by recent cold temperatures and this icy day, as well as a trip to Casa Azul Bookstore, where I had the pleasure of not only meeting some local authors, and talking about a couple of my book babies (!), but also sipping some lovely Mexican hot chocolate.
What makes this hot chocolate version one of our Mexican neighbors? In this case it’s the touch of cinnamon, and cayenne pepper. Also, you can make prepare the dry ingredients ahead of time, and then just add by the tablespoon, along with your vanilla, to steaming milk. Perfect on a day like today, and with my mom’s Mexican Chocolate Cookies I wrote about last year about this time,
There are many versions of this drink, and I invite you to try this and create your own! In the meantime, ¡Buen provecho! Enjoy!
This Mexican Hot Chocolate recipe is so easily varied! If you are a spice fan, turn up the heat with more cayenne! And for grownups, a bit of Kahlúa is a fun addition!
- 1 tablespoon turbinado sugar
- 4 tablespoons unsweetened powdered cocoa
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon, plus additional for garnish, optional
- 1/4 teaspoon cayenne pepper—or to taste
- 2 cups whole milk
- Long cinnamon sticks for stirrers, optional
- Whipped cream
- In a small bowl, combine the sugar, cocoa, cinnamon, and cayenne pepper until well blended.
- Steam the milk, or heat it using a saucepan over medium heat.
- and sugar in a medium saucepan and bring to a simmer.
- Add the spices and vanilla and stir well.
- Pour into two warmed mugs or glasses for serving.
- Garnish with whipped cream, cinnamon sticks, and cinnamon.