I’ve got an affinity for Mexican things. I married a Mexican man, had a day of the dead themed wedding, and honeymooned in Mexico. And as Gillian mentioned, I do have a tasty recipe for hot chocolate. It is the warm, rich, and spicy Mexican variety that feels exotic, indulgent, and comforting every time I make it. It makes me think of dancing skeletons, papel picado, and warm cozy woven blankets. Mmmm, comfort food.
When making Mexican hot chocolate you can either make it with regular old semisweet chocolate and add sugar, cinnamon and pepper, or you can buy a fancy pants chocolate like the organic Taza disks pictured below, or something more traditional like Ibarra is also tasty, though it’s a little sweeter. These chocolates have already got the sugar and cinnamon mixed in and all you’ve got to do is melt them down, mix with hot milk, and dust with a little hot pepper if you like it picante.
In case you don’t have have any fancy cinnamon chocolate available, here is the general recipe so that you can simmer up your own pot of Mexico bliss. Delicioso!
- 2 oz semi sweet chocolate
- 2 cups of your favorite milk (I used almond)
- Sugar to taste
- Cinnamon to taste
- A dash of cayenne pepper
- In a small pot bring milk to a simmer.
- Add broken up chocolate and whisk until melted.
- Stir in desired amount of sugar, Cinnamon, and pepper.
- Pour into mugs and enjoy!