Spicy Mexican Hot Chocolate

Warm up your winter nights with this Spicy Mexican Hot Chocolate, a deliciously rich and creamy beverage that combines the smooth sweetness of chocolate with a spicy kick from cayenne pepper and aromatic nutmeg.

Prep time: 5 minutes
Cook time: 7 minutes
Serves: 4

Ingredients

4 cups whole milk

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

4 oz bittersweet chocolate, chopped

1/2 tsp vanilla extract

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

1/8 tsp ground nutmeg

Whipped cream, for serving

Cinnamon sticks, for garnish

Instructions

1. In a medium saucepan, heat the milk over medium heat until it begins to steam, about 5 minutes.

2. Whisk in the sugar and cocoa powder until completely dissolved.

3. Add the chopped chocolate and stir continuously until melted and smooth, about 3 minutes.

4. Stir in the vanilla extract, ground cinnamon, cayenne pepper, and nutmeg.

5. Continue to heat for another 2 minutes, ensuring it does not boil.

6. Pour the hot chocolate into mugs and top with whipped cream.

7. Garnish with a cinnamon stick and a sprinkle of cinnamon if desired. Serve immediately.

Storage

Store any leftover hot chocolate in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slowly on the stovetop over low heat, stirring frequently until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.