I love hot chocolate, however, my favorite is my “Mexican Inspired Hot Chocolate”. It is creamy, delicious, and slightly spicy. It is so good. I love making this throughout the cold winter months in all it’s various forms. If you do not like spicy hot chocolate you can always try my other recipe for Hot Chocolate. Both are delicious. So, let’s get into this recipe.
3 cups milk
1 cup evaporated milk
1/2 tsp vanilla
1/4 cup unsweetened cocoa powder
1/3 cup sugar ( more or less to taste)
2 tbsp cornstarch
1/2 tsp cinnamon
1/4 to 1/2 tsp cayenne pepper (depending on heat tolerance)
- In a saucepan combine the milk, evaporated milk, and vanilla and heat until hot. Do not boil. You can simmer but do not boil.
- Combine the cocoa powder, sugar, cornstarch, cinnamon, and cayenne pepper in a bowl and add to the milk mixture while whisking.
- Whisk until the mixture is slightly simmering and very hot. Do not boil. The mixture will thicken. This should take about 5 to 10 minutes. When the mixture is thickened you can remove from the heat and serve.
- If you do not have evaporated milk you can use 4 cups of whole milk, almond milk or any milk of choice.
- If you want a more deep mexican flavor sub out the regular cocoa for the special dark, add in 1/4 tsp ground cloves, 1/8 tsp chili powder, and 1/4 tsp nutmeg. You can also add in 1 star anise as well. Just remember to remove the star anise before serving.
- You can top this lovely drink however you like.