Mexican Hot Chocolate
Yield: 4 Servings
Source: Bon Appétit: photo: Alex Lau
Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor.
3 cups whole milk
3 tablespoons crushed cinnamon sticks (preferably Ceylon)
6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
¾ teaspoon vanilla extract
Pinch of kosher salt
¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving
Lightly sweetened whipped cream (for serving)
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.
*These recipes are contributed by users of the RecipeHive service. The recipe ingredients or instructions may have been altered from the original by the user that submitted them. Accuracy is not guaranteed.