Mexican Hot Chocolate

Southern Living
Mexican Hot Chocolate Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
From the kitchen of Georgia Johnson, Austin, Texas,

"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."

Makes 4 servings


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3 cups milk
1 (3-inch) cinnamon stick
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract
1 (3.5-oz.) chili chocolate bar, chopped
1/4 teaspoon chili powder (optional)
Garnishes: whipped cream, shaved chocolate


Bring milk, cinnamon stick, cocoa, and vanilla to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to low; stir in chopped chocolate until melted. Remove from heat. Add chili powder, if desired. Discard cinnamon stick. Garnish, if desired.

Note: We tested with Lindt Excellence Chili Dark Chocolate.

Created date

October 2013