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