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Spiced Mexican Hot Chocolate
Created by: Howcan Team
Ingredients
- 2 cups of milk
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of granulated sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of chili powder
- 1/2 teaspoon of vanilla extract
- Whipped cream and cinnamon sticks for garnish (optional)
Instructions
- In a small saucepan, heat 2 cups of milk over medium heat until it begins to steam, but not boil.
- In a separate bowl, whisk together 1/4 cup of unsweetened cocoa powder, 1/4 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of chili powder.
- Gradually whisk the dry ingredients into the warm milk, stirring constantly until well combined and smooth.
- Continue to heat the hot chocolate for 2-3 minutes, stirring occasionally, until it is hot and well blended.
- Remove the saucepan from the heat and stir in 1/2 teaspoon of vanilla extract.
- Pour the hot chocolate into mugs and top with whipped cream and a cinnamon stick for garnish, if desired.
- Serve immediately and enjoy!
Spiced Mexican hot chocolate has a rich history dating back to the Mayans and Aztecs, who first combined cacao with spices like chili, cinnamon, and vanilla. This luxurious beverage was enjoyed by royalty and commoners alike. Today, it's a beloved part of Mexican culinary tradition, with each region adding its own unique twist. Renowned chefs like Rick Bayless have popularized this drink in the US, while restaurants like Oaxaca's La Soledad serve up authentic versions. To make the best spiced Mexican hot chocolate, it's crucial to use high-quality cacao, and balance the heat of the chili with the sweetness of the chocolate.
15 min
2
250 calories
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