Mexican Hot Chocolate
Start by creating a spice mix, a wonderful blend of chili powder, cinnamon, ginger, cardamom, cloves, and nutmeg. Finish it with a generous pour of Kahlua and you've got a perfect drink for a cold evening.
Equipment
- small saucepan
Ingredients
- For the spice mix:
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- For each cup of Mexican Hot Chocolate:
- 1 cup milk, whole or 2%
- 5 tablespoons* finely chopped bittersweet or dark chocolate
- ½ teaspoon spice mix
- 3 tablespoons Kahlua
Instructions
- To make the spice mix:
- Whisk the spices together until well blended.
- To make the Mexican Hot Chocolate:
- In a saucepan, add the milk along with the chopped chocolate.
- Heat the milk and chocolate over medium-low heat until the milk is hot and steamy and the chocolate is completely melted. Whisk occasionally to keep the milk from scorching.
- In a large mug, add the spice mix, the Kahlua and the hot chocolate. Stir until well blended. Top with marshmallows or whipped cream.
Notes
*If you like a richer chocolate flavor use 6 tablespoons chopped chocolate per 1 cup of milk.