Amigas queridas, bienvenidos!
So glad you are spending a few minutes of your day with ME. Yay, YOU! This is going to be short-n-sweet and a little bit spicy. We are mixin’ up a batch of Mexican hot chocolate. Deliciousness in a cup.
You might remember that making Mexican cocoa is on my “Winter Bucket List”. You can read more about my winter bucket list, here. I hesitated to try making this myself, because I have only had it once, years ago and couldn’t imagine being able to replicate that cocoa in my own kitchen. But I think this recipe is pretty authentic and very close to the hot chocolate I remembered falling in love with.
Pinterest Recipe to the Rescue
When I decided to put Mexican hot chocolate on my Winter Bucket List, I didn’t have a recipe. Pinterest to the rescue. What in the world did we do before Pinterest, girls? Don’t even wanna think about it. Don’t wanna go back there.
Found and pinned a number of recipes, including some crock recipes that make enough for a big family on Christmas morn. But I was just preparing cocoa for my Prince and me. So this is the recipe I tried.
The recipe I found on Pinterest called for whole milk, unsweetened cocoa powder, sugar, cinnamon and cayenne powder. Like I do with all recipes, I made it my own by switching out some of these ingredients for others that are a little less caloric. My substitutions are in parenthesis.
- 4 cups whole milk (used 2 cups skim milk, 2 cups unsweetened plain cashew milk)
- ⅓ cup unsweetened cocoa powder (didn’t change this)
- ½ cup sugar (less than 1/4 cup sugar, more than 1/4 cup Stevia)
- 1 teaspoon ground cinnamon (no changes here)
- ¼ teaspoon cayenne powder (cayenne in mine, none in PC’s)
Cook it UP: Mexican Hot Chocolate
- Place 1 cup of the milk to a medium saucepan.
- Cook over a medium flame until the milk just begins to simmer.
- Add cocoa powder, sugar/Stevia, cinnamon and cayenne powder to the milk.
- Whisk until cocoa, sugar/Stevia, spices and milk are thoroughly combined.
- Slowly add remaining 3 cups of milk, whisking to combine.
- Cook over a low flame until the hot chocolate is warmed through.
Top with a dollop of whipped cream or, in my case, Cool Whip Lite. And maybe a sprinkle of cinnamon and/or cayenne on top, or even a cinnamon stick.
Cheers, à la tienne, salud!
Hope you will give this twist on plain old hot chocolate a try. I am pretty sure you will love it as much as I do. That little bit of cayenne just warms you from tongue to toes! And leaves you with a tingle.
Please let me know if you have had Mexican hot chocolate before and where??? Or if you try this recipe, holler back to let me know how you liked it.
Tasty Tuesday on The Blended Blog
Now that you and I have had a little time together, hope maybe you will stop by The Blended Blog to see what’s cookin’ over there. It’s bound to be something scrumptious.