| Yield: | 2 to 3 cups |
Ingredients
- 2 cups whole milk
- 1 tablespoon light brown sugar
- 4 1/2 ounces bittersweet chocolate, such a Lindt, chopped
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- Smallest pinch cayenne pepper
- Long cinnamon sticks for stirrers, optional
Instructions
- Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
- Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 159 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 38 mg |
Reviews
This is not a recipe for Mexican hot chocolate. I am Mexican is this recipe is not authentic. Please rename this recipe.
A good place to buy genuine Mexican chocolate tablets online is at Viva Oaxaca Folk Art, based in Boston, MA. They import two brands of chocolate directly from Oaxaca — La Soledad chocolate and Mayordomo chocolate. They carry several sizes and flavors within each brand. They even have those wooden chocolate beaters called molinillos.
To easily find their website online, just do a search for Viva Oaxaca Boston.
Not Authentic Mexican Hot Chocolate. Rename it please, Ina please do not publish inauthentic recipes and call it Mexican Hot Chocolate. Maybe just Ina’s Spicy Chile Hot Cocoa. Thanks, just trying to educate you.
I woke up this morning to a snow day and decided that I wanted Mexican hot chocolate. I really liked this recipe and would definitely recommend this to others. It is simple, quick, and delicious, a morning must!
I screwed up and used bittersweet baking chocolate, which of course meant that it had to cook longer over low heat. That said, the flavor is WONDERFUL! I love this recipe. Next time I will use Ghiradelli chips.
very delicious
LOVE this recipe!!! The cayenne make it! Thanks Ina :
A fiesta for my taste buds. This is a special recipe to share with friends….or sip it all to yourself
I’m mexican, and I would never put cayenne pepper in hot chocolate. I would rename it as Ina’s variation of hot chocolate, but is not mexican whatsoever. :
really tasty