Cool nights mean one thing in our house. It’s time for hot chocolate! Mexican chocolate has a grainy texture that’s rich with sugar. So much sugar, in fact, that there is no need to add additional sugar.
Mexican Hot Chocolate
makes about 1 cup of hot chocolate mix
1 disc Mexican chocolate, roughly chopped
2 Tablespoons dark cocoa powder
1 teaspoon cinnamon
1 teaspoon espresso powder
a tiny pinch of chili powder (pasilla, ancho or even cayenne)
milk
In a powerful food processor or blender, reduce chocolate to a powder. Add dark cocoa powder, cinnamon and chili powder. Pulse 2-3 times to combine. Place in an airtight jar or bottle.
In a saucepan, heat milk. Add 1-2 Tablespoons hot chocolate mix per cup of milk. Start with 1 Tablespoon per cup of milk and taste. If you want a richer chocolate flavor, add hot chocolate powder to your taste.
Or, try adding a spoonful of hot chocolate powder to your favorite mug and fill with hot coffee.
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