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Mexican Hot Chocolate

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield Makes 4 servings
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."


  • 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

How to Make It

  1. 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.

  2. Note: We tested with Lindt Excellence Chili Dark Chocolate.