Prep Time
10 Mins
Cook Time
8 Mins
Makes about 4 cups (8 [1/2-cup] servings) (serving size: 1/2 cup)

This is a luxurious, unexpected offering for dessert. Take it over the top with a dollop of Marshmallow Whipped Cream. Find the chocolate bars on the candy aisle at the grocery store. Traditional hot chocolate recipes usually call for arrowroot as a thickener, but we used the more common cornstarch.

How to Make It

Step 1

Whisk together cornstarch and 1/2 cup milk until smooth.

Step 2

Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.

Step 3

Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.

Step 4

Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.

Ratings & Reviews

HeidiNoel's Review

December 14, 2011
I made the Mexican Rich'N'Thick Hot Chocolate w/ Adult addition last night - it was incredibly delicious. The ancho chili powder gives it a surprise kick. Forget the storebought stuff. This stuff will definitely warm you if you're coming in from chilly weather.