Spicy Mexican Hot Chocolate
I love hot chocolate. Any time it gets below 70 degrees here in Texas, it's time to break out the blankets and hot cocoa - with lots of marshmallows of course!But if you're looking to try something other than those Swiss Miss packets (I'm not judging - I love them too), have I got the recipe for you! This creamy hot chocolate is packed with sweet, chocolatey flavor and the gentle heat of cayenne pepper. It's the perfect treat for a winter day!This recipe is also great for feeding a crowd. Make it ahead of time and have it keep warm in a slow cooker. Yum!
Mexican Hot Chocolate
This creamy hot chocolate is packed with sweet, chocolatey flavor and the gentle heat of cayenne pepper.
- 3 cups whole milk
- 3 tablespoons crushed cinnamon sticks
- 6 ounces semisweet chocolate chips
- 3 tablespoons granulated sugar
- ¾ teaspoon vanilla extract
- Pinch of kosher salt
- ¼ teaspoon ground cayenne pepper
- Lightly sweetened whipped cream (for serving)
- cocoa powder (for serving)
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Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes.
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Whisk in chocolate, sugar, vanilla, salt, and cayenne pepper and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
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Pour the mixture through a strainer to get all of the cinnamon pieces out.
- Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.
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