Mexican Hot Chocolate
Prep Time: 5 minutes | Cook Time: 5-10 minutes | Total Time: 10-15 minutes | Serves: 2
There is currently ice on our trees creating this beautiful winter wonderland in middle Tennessee. We don’t get ice very often (much less, snow!). But inside today has been warm and toasty.
I’ve had this recipe on paper for quite a while, revamping every time I glanced at it or checking in with friends about their thoughts on this spicy concoction. We have Nigerian friends who have habanero juice running in their veins, who suggested some lovely spices for this hot chocolate. I know it’s called “Mexican,” but I do like the heat a fresh chile brings! This recipe gives that little bite and kick that makes you clear your throat.
Hot chocolate has been around since 500 BC, but it was a much different taste and texture than what we know today. With its origins in Mexico, but drunk around the world, one thing that has remained consistent is the use of chile peppers. And for that, I am ever thankful.
Mexican Hot Chocolate
Ingredients
- 2 cups half and half, or whole milk
- 4 ounces semi-sweet baking chocolate bars, chopped
- 1 tablespoon sugar, optional
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 fresh, hot chile pepper, slit
- whipped cream, optional
Instructions
- In a medium saucepan over low heat, heat the half and half and the chocolate, stirring occasionally until smooth.
- Add the vanilla, cinnamon, allspice, and cloves. Stir to combine.
- Add the slit chile pepper (if using) and gently stir.
- Heat over low heat for 5 to 10 minutes. If the mixture is getting too hot and thick, turn the heat off and allow to steep off the heat source.
- Remove the pepper and divide the hot chocolate between two mugs. Top with whipped cream if desired and enjoy warm.
Notes
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