Description
Delight in a comforting mug of Easy Homemade Mexican Hot Chocolate, blending rich cocoa, warm cinnamon, and a hint of sweetness for an authentic, cozy drink. Perfect for chilly evenings or a festive treat, this recipe uses simple ingredients and takes just 20 minutes from start to finish.
Ingredients
Scale
Milk Base
- 2 cups Milk (whole, almond, oat, or any preferred type)
Dry Ingredients
- 2 tablespoons Cocoa Powder (unsweetened)
- 2 tablespoons Sugar (adjustable; honey or agave syrup can be alternatives)
- 1/4 teaspoon Ground Cinnamon
- 1 pinch Salt
Optional
- 1 tablespoon Chocolate Chips
Instructions
- Heat the Milk: In a saucepan over medium heat, pour in the milk and stir occasionally to prevent scorching, gently warming it up.
- Add Cocoa Powder: As the milk heats, add the unsweetened cocoa powder and whisk vigorously to fully combine it with the milk, ensuring a smooth chocolate base.
- Sweeten: Sprinkle in the sugar and continue whisking until it is fully dissolved, balancing the bitterness of cacao.
- Spice it Up: Add the ground cinnamon and a pinch of salt, stirring well so the warm, traditional Mexican flavors infuse evenly.
- Heat Thoroughly: Increase the heat slightly and stir continuously until the mixture is hot but not boiling, enhancing the flavors while preventing burning.
- Optional Chocolate Boost: If using chocolate chips, add them now and stir until completely melted into the drink, creating a richer texture.
- Serve: Pour the hot chocolate into mugs and serve immediately. Optionally, top with whipped cream or chocolate shavings for an indulgent finish.
Notes
- Adjust sugar or sweetener to your preference.
- Use a whisk to avoid lumps and ensure a smooth texture.
- For a vegan version, use plant-based milks and sweeteners.
- Do not boil the mixture to prevent bitterness and milk skin formation.
- Optional toppings can include marshmallows or a dash of chili powder for a spicy kick.
