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Recipe: Mexican Hot Chocolate

Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. The perfect drink to warm you up on a cold winter night

Mexican Hot Chocolate Ingredients

  • 1 vanilla bean

  • 1 teaspoon Urfa biber (Turkish chile pepper)

  • 6 cups milk

  • 1 cinnamon stick

  • 8 ounces bittersweet chocolate

  • 2 tablespoons white sugar

  • cup whipped cream, or to taste

  • 1 tablespoon grated bittersweet chocolate

How to Make Mexican Hot Chocolate

  1. Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.

  2. Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.

  3. Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.

  4. Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

Mexican Hot Chocolate Nutritions

  • Calories: 288.7 calories

  • Carbohydrate: 31.3 g

  • Cholesterol: 18.8 mg

  • Fat: 14.5 g

  • Fiber: 2.5 g

  • Protein: 8.2 g

  • SaturatedFat: 9 g

  • ServingSize:

  • Sodium: 81.6 mg

  • Sugar: 27.2 g

  • TransFat:

  • UnsaturatedFat:

Mexican Hot Chocolate Reviews

  • Delicious I used a dried Chipotle chile pepper because it is a smoky sweet pepper similar to the Urfa Biber. Very good subtle spicy after taste, with just the right amount of chocolate. I scaled the recipe down to 1 and it made a very small cup. Next time I will scale to 2 servings and make 1 1/2 cups for me alone.

Source: Mexican Hot Chocolate

MasTer
MasTer alone

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