Mexican Hot Chocolate

Photo: Annabelle Breakey; Styling: Karen Shinto

Garnish mugs with whipped cream and shaved chocolate if you like. Romney Steele, author of Plum Gorgeous, created the recipe.

Yield: Serves 8
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 47%
  • Protein: 9.2g
  • Fat: 20g
  • Saturated fat: 11g
  • Carbohydrate: 45g
  • Fiber: 2.3g
  • Sodium: 105mg
  • Cholesterol: 41mg


  • 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 √°rbol 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


  1. 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. 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.
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