Mexican hot chocolate
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Mexican hot chocolate

By Vuyelo Ndlovu

Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli

  • Prep:1 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 276
  • fat 11g
  • saturates 7g
  • carbs 32g
  • sugars 0g
  • fibre 2g
  • protein 10g
  • salt 0.5g

Ingredients

  • 500ml whole milk
  • 2 cinnamon sticks (use Mexican cinnamon sticks for a distinctly floral, sweeter taste), plus extra to serve
  • 2 tbsp dark cocoa powder (see tip, below)
  • ½ tsp vanilla extract
  • ¼ tsp chilli powder
  • 2 tbsp brown sugar

Tip

The secret to a frothy top is continuous whisking. In Mexico, a wooden whisk called a molinillo is used, but you can achieve the right texture with an electric whisk. 
Using dark cocoa powder helps to achieve a richer flavour.
MPU 2

Method

  1. Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins.

  2. Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy – this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

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