Nothing beats a cold day quite like cozying up by the fireplace with a cup of Mexican Hot Chocolate! This comforting, indulgent, and flavorful drink is warmed with cinnamon, nutmeg, and a hint of cayenne.
COMBINE: In a medium-sized pot, mix together the cocoa powder, sugar, ground cinnamon, ground nutmeg, salt, and cayenne. (See Note 2)
MILK: Place on stovetop, heating to medium heat. Gradually add a few tablespoons of milk to the mixture, whisking to create a smooth, lump-free paste. Continue adding the rest of the milk gradually. Gently heat the mixture to your preferred drinking temperature, making sure it doesn't reach a boil.
VANILLA: Remove the pot from the heat and, if using, stir in the vanilla extract.
ENJOY: Serve hot, topped with whipped cream and a cinnamon stick for garnish, if desired. (Cocoa tends to settle over time, so it requires a good whisk before serving again.)
LEFTOVERS: Allow the hot chocolate to cool before storing it in an airtight container in the fridge; it'll keep for 4-5 days. When you're ready to reheat, use low heat in a saucepan, microwave, or slow cooker, making sure not to let it boil. Give it a thorough whisking before serving.
Notes
Note 1: Dutch-process cocoa powder: This cocoa, treated with an alkalizing agent, is less acidic and bitter, with a richer color and flavor. It's darker, smoother, and mixes easily in liquids, ideal for this recipe. Hershey’s® “Special Dark” cocoa powder is a great, easily accessible option or here's my favorite cocoa powder.Note 2: Spices: Adjust the chili powder or cayenne pepper to your preference for spiciness, and the sugar for sweetness. Remember, the whipped cream (if used) will also add a bit of sweetness.Nutrition information does not include any of the optional toppings.