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Mexican Hot Chocolate

by | Nov 23, 2014 | Cooking

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Mexican Hot Chocolate – Original Recipe

 Come taste and see that the Lord is good!

This verse is what comes to my mind when I sip on this deliciousness.  Once you taste it you will understand and your taste buds for hot chocolate will never be the same again!

When my kids were young, hot chocolate on a cold day was always a treat, as well as a wonderful tradition. To this day, I still surprise them with homemade hot chocolate on a regular basis and they are in their 20’s!  From my heart to their mouths it is always a pleasure!

This recipe uses quality ingredients yet the price remains low.

Click Here for the “Quick Mix” version of  Mexican Hot Chocolate

INGREDIENTS:

1 cup granulated sugar
1/2 cup unsweetened cocoa

1 cup of cinnamon water (see directions below)

4 whole cinnamon sticks
2 teaspoons Mexican vanilla (any other vanilla will also do)

1 tablespoon cornstarch (*optional)

1/8 teaspoon salt

8 cups whole milk (you may substitute 1 cup with evaporated milk, light cream or Half & Half)

 Boil cinnamon sticks

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Remove Sticks (add them later) & Measure The Cinnamon Water. 

 

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Return Water To Pot & Add Dry Ingredients

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Mix & Create a Chocolate Syrup

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Add Milk

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Bring To A Near Boil & Remove From Heat – Don’t forget to add vanilla & your toppings

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DIRECTIONS:

  1. In a Saucepan bring to boil about 1 ½ cups of water & cinnamon sticks until the water is dark and 1 cup of cinnamon water remains.
  2. Remove the sticks and set aside.
  3. In a medium bowl whisk sugar, cocoa, salt, and cornstarch.
  4. Gradually add the dry ingredients to the hot cinnamon water and stir until it becomes syrup consistency.
  5. Add 8 cups milk. Return to heat. Heat until almost boiling.
  6. Remove from heat. Add vanilla and the saved cinnamon sticks.
  7. Pour into your favorite mug! Top with whipped cream or any sized marshmallows. Add a cinnamon stick, if desired.
  8. Other fun options are to sprinkle the top with one of the following:
  • Cinnamon or Nutmeg
  • Chile powder for a kick (This is not the same as Chili powder. Chile is pure while Chili is a mixture of spices.)
  • Unsweetened Cocoa

Note:

If serving at a party, store in a carafe right away to prevent the milk from forming a film. Once it is cooled, store in the refrigerator in a jar and then shake before using. If lumps are found, either remove or pass through a sieve. (We happen to love the little lumps.)

*The cornstarch will give a consistency of a hot milk shake. If that is not your preference, you may omit the cornstarch or add more milk.

Bottoms up! Stay warm & enjoy!