We are making a Mexican hot chocolate recipe with the right amount of ancho chili, a touch of cayenne pepper, and cinnamon. And easy to make recipe for this perfect treat. Click play!
Mary has a special vanilla, which adds a great flavor to this Mexican Hot Chocolate. It’s the perfect mix of spices, sweet and of course, chocolate.
Watch this episode Mexican Hot Chocolate | Ancho Chili Cayenne and Cinnamon | Mary DiSomma
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Let’s Get Started with this Mexican Hot Chocolate Recipe
Yield: Serves 6
Coarsely chopped dark chocolate or Cocoa – I prefer valronna
6 cups whole milk
6 tablespoons cocoa powder
6 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract or vanilla paste (I use my own homemade vanilla extract—and you can too!)
¼ teaspoon ancho chile powder (for a tamer chile) or chile de arbol (for extra spice)
a pinch of cayenne pepper
4 ounces bittersweet chocolate, finely chopped
Garnish
Whipped cream
Marshmallows
Dulce de leche
Cajeta
Chocolate shavings
I like to use a velvetizer, from my sister-in-law, but a medium saucepan works great as well.
First, in the velvetizer, or in a medium saucepan, combine the milk, cocoa powder, sugar, cinnamon, vanilla, chile powder and cayenne pepper. Bring to a simmer. Or in the velvetizer, push the button to blend.
Then, Add the chopped bittersweet chocolate. Allow the milk to simmer while whisking constantly until the chocolate is completely melted.
Now, home made whipped cream is easy. Add vanilla – as much as you prefer, cream and sugar. Mix on high speed. I know it’s ready when it holds it’s shape! Yeah that easy.
Divide the mixture into 6 mugs or coffee cups, leave a little room for our whipped cream. Top with chocolate shavings – oh wow that’s good!
I hope you make this Mexican Hot Chocolate at home.
#mexicanfood #tasty #dessert #whippedcream #cookingshow ##holidayrecipe #howto #christmasrecipe #cookwithme
Enjoy!
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