Mexican Hot Chocolate

By stancec44

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor.

Ingredients

• 3 cups whole milk
• 3 tablespoons crushed cinnamon sticks (preferably Ceylon)
• 6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
• 3 tablespoons demerara or granulated sugar
• 3/4 teaspoon vanilla extract
• Pinch of kosher salt
• 1/4 teaspoon ground chile de árbol or cayenne pepper, plus more for serving
• Lightly sweetened whipped cream (for serving)

Preparation

Step 1

Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.