Ingredients for Easy Hot Spiced Mexican Hot Chocolate
- 2 cups water
- 1 vanilla bean, split
- 1/2 cup granulated sugar
- Ground Cinnamon
- 1/4 cup espresso
- 1 pinch salt
- 4 ounces bittersweet chocolate, chopped
- 1 cup milk
- 1/4 teaspoon chili powder
- 1 cinnamon stick
- 1 scoop vanilla ice cream (optional)
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How to Make Easy Hot Spiced Mexican Hot Chocolate
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the split vanilla bean to the boiling water.
- Stir in 1/2 cup granulated sugar, 1 cinnamon stick, 1/4 cup espresso (or strong coffee), and a pinch of salt.
- Reduce heat to a simmer and cook for 1 minute.
- Add 4 ounces of chopped bittersweet chocolate and whisk until melted and the mixture thickens.
- Stir in 1 cup of milk and simmer for another minute, stirring occasionally.
- Remove from heat. For a frothy texture, whisk vigorously or blend briefly in a blender.
- Pour into mugs and garnish with a sprinkle of chili powder. Add a scoop of vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
174g
Fat
11g
Carbs
14g
