Mexican Hot Chocolate Recipe

Isn’t it nice when something simple can be something wonderful?  That’s how I feel about hot chocolate.  It doesn’t get much better than drinking melted chocolate mixed with milk.  Come on.  Don’t you agree?  It can be as easy as opening a package of the instant mix, or it can be a little more decadent like today’s Mexican hot chocolate recipe.  I was watching the Barefoot Contessa one day, and my ears perked up when she mentioned this drink.  I had never heard of a spicy hot chocolate, but as soon as her show ended, I mixed up a cup and have never looked back.  I think you will really enjoy the taste of this smooth blend of goodness.  Build a fire, grab a book or magazine, and make yourself a cup or two.  You probably are frazzled with all of the holiday craziness and need a break.

 Mexican Hot Chocolate - The 2 Seasons



(source – Ina Garten, The Barefoot Contessa)


 Makes 2 to 3 cups


2 cups whole milk
1 tablespoon light brown sugar
4 ½ ounces bittersweet chocolate, such a Lindt, chopped
½ teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional

Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.


Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.



Mexican Hot Chocolate - The 2 Seasons


Jordan and I are together for a few days, and we have a full schedule, but we made time to put together some great selections for tomorrow.  Be sure to stop by and check them out.


Take care.