can i make this ahead of time?

Sure, just reheat gently on the stovetop, whisking well before serving. You can re-froth it too if you’d like.

what kind of chili powder should i use?

I'd recommend cayenne if you prefer a clean heat, ancho chili powder for a smokier vibe, or American-style chili powder if you'd like something a bit milder and more savory.

do i have to foam the milk?

No, it’s still delicious without blending. The foam is fun if you want a more traditional touch.

Mexican Hot Chocolate

Description

This easy Mexican hot chocolate recipe is rich, creamy, lightly spiced with cinnamon and chile, and comes together in just minutes on the stovetop.

Ingredients

Scale

2 cups whole milk (or any milk you prefer)
1 cup water
3 ounces dark or semi-sweet chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar (adjust to taste)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne or chili powder (adjust to taste)
1 teaspoon vanilla extract
pinch of fine sea salt
optional toppings: whipped cream, cinnamon stick, or shaved chocolate

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Instructions

Warm the base. In a medium saucepan, combine the milk and water. Warm over medium heat until steaming, but not boiling.
Add the chocolate. Whisk in the chopped chocolate, cocoa powder, sugar, cinnamon, cayenne, and salt. Continue whisking for 2–3 minutes until the chocolate is fully melted and smooth.
Add vanilla. Remove from heat and stir in the vanilla extract.
Blend for froth (optional). For a classic Mexican-style froth, carefully blend the hot chocolate with an immersion blender (or traditional blender, vented) for 15–20 seconds until lightly foamy.
Serve. Pour into mugs, top with whipped cream or a cinnamon stick if desired, and enjoy warm.