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. Go one step further and pair it with this churros recipe.
Recipe information
Yield
4 Servings
Ingredients
3
3
6
3
¾
¼
Preparation
Step 1
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.
Step 2
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.
Leave a Review
Reviews (47)
Back to TopIt was VERY hot. No me gusta. BIG mess, hard to clean, it took a lomg time.
Anonymous
10/30/2023
very gud
Anonymous
Yeehaw, Tennesse
2/23/2022
makes perfect hot chocolate every time - have never gone back to store bought or plain hot chocolate since i first tried it. excellent recipe - hope Rick was paid fairly for his time and the video
Anonymous
Scotland
2/24/2021