Pregnancy Friendly Mexican Hot Chocolate with Cinnamon and Chile
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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
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 14 mg per serving.
- 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)
- 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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