Warm up with a hot cup of this quick ‘n easy Mexican hot chocolate, made with cinnamon, vanilla and a kick of chili powder!
What’s something that really makes you feel like winter has arrived? Is it the fluffy white snow, or a family tradition? Could it be a sentimental smell, song or favorite comfort food? For me, it’s the first evening I wrap up in a blanket by the fire and clutch a cup of hot cocoa. Yes indeedy, that combination just warms me to the bone!
Simmered with a cinnamon stick, vanilla extract, and a touch of chili powder, this hot chocolate is amazingly fragrant and delicious with a dollop of whipped cream! Try this tasty spin on the traditional mug ‘o love for yourself!
Mexican Hot Chocolate
Yield: Serves 3 (1 cup each)
3 cups milk (any kind)
3 Tablespoons semisweet chocolate chips
1/4 tsp. vanilla extract
1 cinnamon stick
1/4 tsp. chili powder, optional
In a medium saucepan over medium heat, combine milk, chocolate, vanilla and cinnamon stick. Simmer for 5 minutes, stirring gently.
Remove from heat. If desired, add chili powder to increase spice.
Pour into 3 cups to serve immediately, or set over low heat, stirring occasionally.
When serving this to guests, I also provided bowls of cinnamon sticks and mini marshmallows for each guest to add to their cup.