Mexican Hot Chocolate


Mexican Hot Chocolate

Course Drinks
Cuisine Mexican
Servings 6 Small Cups


  • 3 Cups Milk (1 or 2 %)
  • 2 Cups Heavy Whipping Cream
  • 8 OZ Trader Joe's Belgium Milk Chocolate (comes in a gold and black wrapper 17.6 oz. block) Use the entire block for a double recipe. Or use any other Milk Choclate
  • 1 tsp Vanilla
  • 1 Stick Cinnamon (Trader Joe's)
  • 1/4 tsp cayenne pepper or less
  • Ground Cinnamon for Sprinkling on top of the whipped cream.


  •  On top of the stove over low to medium heat stir together these ingredients in order given.
    Milk, 1 cup cream, Chocolate, Vanilla, Cinnamon Stick, and Cayenne Pepper
  • Heat until hot. Not boiling, stirring often with a wooden spoon
  • Turn the heat off, be careful not to scorch the hot chocolate. Keep the heat very low if not turned off.
  • Whip the second 1 cup of cream with an electric mixer until it starts to thicken. Add 1/2 teaspoon vanilla and sugar to taste, continue beating the cream until its thick but still creamy.
  • Place the whip cream in a cute bowl, and sprinkle with cinnamon.
  • Pour the hot chocolate into desired cups. Garnish with whip cream. Add more cinnamon if desired, or let guests put desired amounts of whip cream on their hot chocolate.

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