Mexican hot chocolate
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
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Prep:1 mins
Cook:8 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 276
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fat 11g
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saturates 7g
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carbs 32g
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sugars 0g
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fibre 2g
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protein 10g
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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.
Method
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.
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.