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Mexican Hot Chocolate

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 45 mins
Yield Serves 8
Garnish mugs with whipped cream and shaved chocolate if you like. Romney Steele, author of Plum Gorgeous, created the recipe.


  • 1 1/2 qts. regular or low-fat milk
  • 1 pt. half-and-half
  • 12 in. Mexican or regular cinnamon sticks, broken into large pieces
  • 2 dried chiles de árbol or other small dried chiles, torn into pieces
  • Zest of 1/2 orange, removed in strips with a vegetable peeler
  • 4 tablets (about 12 oz.) Mexican chocolate such as Ibarra, coarsely chopped
  • 2 vanilla beans, split lengthwise

Nutrition Information

  • calories 375
  • caloriesfromfat 47 %
  • protein 9.2 g
  • fat 20 g
  • satfat 11 g
  • carbohydrate 45 g
  • fiber 2.3 g
  • sodium 105 mg
  • cholesterol 41 mg

How to Make It

  1. Combine milk, half-and-half, cinnamon, chiles, zest, and chocolate in a medium pot. Scrape vanilla seeds from pods with side of a knife and add seeds and pods to pan. Bring to a gentle boil over medium-high heat, stirring often; cook 1 to 2 minutes. Remove from heat, cover, and steep about 15 minutes. Strain hot chocolate into a bowl, then return to pot.

  2. Heat to steaming over medium heat, stirring. Whirl in a blender in 3 batches until frothy and pour into a pitcher or mugs. Garnish with shaved chocolate if you like.

  3. Make ahead: Through step 1 up to 3 days, chilled.

  4. Note: Nutritional analysis is per serving.

Plum Gorgeous