Mexican hot chocolate
Mexican hot chocolate is far, far superior to the American version. First, they make it from real chocolate. Then, they spice it up with canela, vanilla and sometimes a kick of chile. If you can’t find ancho chile powder, try regular old red chile powder; just don’t use a powder that contains anything except ground chile peppers."
Video
Ingredients
- 5 cup Whole milk
- 1 tbsp Ancho chile powder
- 1 Vanilla bean, split lengthwise
- 3 inch Vanilla bean, split lengthwise
- 8 ounces Unsweetened or bittersweet chocolate, chopped
- Honey and/or brown suga
Instructions
- In a medium saucepan over medium heat, combine the milk, chile powder, vanilla bean and canela.
- Cook just until mixture comes to a boil, then reduce the heat to low.
- Add the chocolate, and whisk until it dissolves. Remove the vanilla bean and canela, then pour the chocolate into mugs.
- Serve the chocolate with honey and brown sugar on the side, allowing your guests to sweeten it themselves.
Notes
In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy forth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries.
