Mexican Hot Chocolate
This creamy hot chocolate is packed with sweet, chocolatey flavor and the gentle heat of cayenne pepper.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.