Mexican Hot Chocolate
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.
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
The nutrition chart was calculated with half and half and no whipped cream.
I would suggest you only put a slit or two in your fresh chile. If you slice it up, you’ll end up with seeds in your hot chocolate that you’ll need to strain.
If you don’t mind a little elbow grease, it’s easy and quick to whip up your own homemade whipped cream… Pour ½ cup of heavy cream into a medium bowl. Add 1 to 2 tablespoons (depending on how sweet you want) of confectioners’ sugar. Using a wire whisk in a side-to-side motion, quickly blend the sugar and cream together, whisking as fast as you can to aerate the heavy cream. Continue to whisk until stiff peaks form. Serve on top your hot chocolate. Delicious!
Nutrition Facts
Mexican Hot Chocolate
Amount per Serving
Calories
644
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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