Hope you all have been enjoying your holiday week as much as I have…I’m really settling into relaxation mode at this point, and yesterday the realization that we were boarding a plane to Austin for six more days of vacation made me immensely happy. It’s been a long time since we’ve visited both of our families at the holidays, and I couldn’t ask for a better gift.
Now as we head into the weekend between Christmas and New Years, a wonderful time to embrace a slower pace and cozy up near the fire with family, I’m just popping in to share a warm cup of cheer. This Mexican Hot Chocolate is a take on a family favorite from growing up. Rich hot chocolate gets an unexpected, but oh-so-delicious twist from a dash of chili powder, cayenne, and cinnamon. For the whipping cream, I like to add the little extra indulgence but not overdo it—just add a small dollop on top and let it immediately melt for a cup of creamy perfection.
Mexican Hot Chocolate
4 cups 2% milk
1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 ounces of bittersweet chocolate, broken into pieces
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne powder
1/2 teaspoon chili powder
2 cinnamon sticks, plus more for serving
1/2 cup heavy whipping cream
1/2 tablespoon sugar
1/2 teaspoon cinnamon
dash of chili powder
Heat the milk in a saucepan over medium high heat. Bring to a simmer, then add the cocoa powder, sugar, chocolate, vanilla, cinnamon, cayenne and chili powder. Whisk until well combined. Cook until mixture is fully warmed, about 2 minutes. Whisk again just before serving. In a chilled metal bowl, combine whipping cream, sugar and cinnamon. Whisk with a hand blender on high speed until peaks form, about 1-2 minutes. Ladle the hot chocolate into cups, top with a dollop of whipping cream, sprinkle with a dash of chili powder, and garnish with cinnamon sticks.