Spice up your hot chocolate on a cold and rainy day. This recipe is really easy to follow and makes a delicious cup of mexican hot cocoa.
To make the Mexican hot chocolate, I used 3 cups of 2% milk. Three cups of milk was just the right amount for two people to have a nice sized cup of cocoa. This was, by far, the best cup of hot cocoa we've ever made. It was creamy and sweet and a little bit spicy and...all the good things that make a great cup of cocoa.
Here is what I added to the milk:
3 Tbsp granulated sugar
2 Tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp chili powder
1/8 tsp cayenne powder
A pinch of salt
I added a handful of semi sweet chocolate coins just about a minute before it was ready to pour.
I mixed this on the stove top for about five minutes on medium-low heat. Don't let your milk burn so a little low on the heat is ideal.
Pour into two cups and enjoy! For the ultimate hot cocoa experience, try gourmet marshmallows on top! We used cinnamon sugar marshmallows to top our hot chocolate recipe. Delish!
