Pescatarian Mexican Hot Chocolate with Cinnamon and Chile
Total time15 min
Prep time5 min
Cook time10 min
4.6(18)
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Learn more →Ingredients
4 servings
- 4 cups whole milk
- 3 oz mexican chocolate (such as ibarra or taza), roughly chopped
- 1 tbsp unsweetened cocoa powder
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ancho chile powder
- ¼ tsp vanilla extract
- 1 pinch salt
For serving
- whipped cream or marshmallows, for serving (optional)
Can be omittedwhipped cream
- ground cinnamon, for dusting (optional)
Instructions
- 1
Pour the milk into a medium saucepan and set over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 4–5 minutes — do not let it boil.
- 2
Add the chopped Mexican chocolate, cocoa powder, sugar, ground cinnamon, ancho chile powder, vanilla extract, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth and uniform, about 2–3 minutes.
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