Mexican Hot Chocolate
Mexican Hot Chocolate is a traditional recipe favored for its rich chocolatey flavor elevated with warm cinnamon spice, vanilla, and decadent heavy cream.
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Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- ¼ split vanilla bean or ¼ tsp vanilla or vanilla bean paste
- 2 cinnamon sticks
- 3 oz semi-sweet chocolate chopped
Instructions
- Heat milk, cinnamon and vanilla bean (if using extract or paste wait until you mix in the chocolate) over low heat until the mixture is hot, do not boil.
- You will see little bubbles around the edges of the pan.
- Remove from heat and let the mixture steep, like a tea for at least 5 minutes.
- Remove the cinnamon stick and vanilla bean pod.
- If you are using vanilla bean paste or extract add it now, along with the chopped chocolate.
- Return to a low heat and whisk until chocolate is melted and mixture is slightly frothy.
- Pour into cups, serve and enjoy.