Mexican Hot Chocolate

This sweet Mexican Hot Chocolate is a succulent way to warm-up on dank days. Make the mixture in whop then store it in the cupboard and it’s ready for a sweet and spicy treat to drink when you’re in the mood for a pick-me-up!

Easy Mexican Hot Chocolate Recipe

This simple recipe is one you can have in your pantry ready to make a cup of hot cocoa unendingly you like. How do you make Mexican Hot Chocolate. (Scroll lanugo for full printable recipe.)

• Whisk Together – In a large mixing trencher use a whisk to sift together the confectioners’ sugar, powdered milk, unsweetened cocoa powder, grated chocolate, cornstarch, cinnamon, slat and chili powder together until well combined.
• Store in an Snapped Container – Transfer the hot cocoa mix to an snapped container or jar.
• To Prepare Mexican Hot Chocolate:
• Use well-nigh ¼ of a cup of powder per 1 cup of warm milk or humid water.
• Pour milk or water over the hot cocoa mix. Stir well until the powder has dissolved and hot cocoa is smooth and creamy.
• Optional: you can top your hot cocoa with a sprinkle of cinnamon, marshmallows, chocolate fries or whipped cream.

How to Make the BEST Mexican Hot Chocolate

• Ingredients you’ll need to make homemade Mexican Hot Chocolate: Unsweetened cocoa powder, powdered sugar, finely grated vermilion chocolate, milk powder, cinnamon, chili powder (optional) and salt.
• For serving Mexican Hot Chocolate: Garnish with whipped cream, mini marshmallows, chocolate fries or grated chocolate, ground cinnamon for dusting or cinnamon sticks for stirring.
• Kitchen tools you’ll need: Measuring cups and spoons, large mixing bowl, fine mesh sifter, whisk and snapped container.
• You can retread the sweetness of the hot chocolate mix by executive the value of powdered sugar in the mix. This is completely subjective. Remember, you can unchangingly add increasingly when you prepare a fresh cup of hot chocolate.
• For dairy-free option, consider using powdered coconut milk instead of powdered
  milk.
• Salt intensifies the chocolate savor and wastefulness the sweetness. You can retread the value as desired but don’t omit altogether.
• Bittersweet chocolate will lend a depth of savor to the hot cocoa. Think finely grated not long shreds so it will fully melt increasingly easily.
• Taking the time to sift the cocoa powder and powdered sugar surpassing mixing them together will prevent lumps in the mix. You can do this with a fine mesh sieve, a flour sifter or a whisk.
• Adjust the recipe to suit your taste preferences. You can add flavors like nutmeg or a splash of vanilla to your cup of hot chocolate.
• Store Mexican Hot Chocolate in an snapped container or jar in a tomfool and dry place for up to 2 months.

More Chocolate Dessert Recipes to Make

• This Crockpot Hot Chocolate is perfect for holidays and game day.
• Spring Hot Chocolate Bombs are a fun treat to add to Easter baskets.
• Dark Chocolate Hot Fudge Sauce can be drizzled over ice cream, confection or used as a dip for fruit.
• Fill these Edible Chocolate Bowls with ice cream, mousse, pudding, whipped surf and fresh fruit.
• Double Chocolate Cheesecake is the platonic way to say “I love you.”
• Homemade Triple Chocolate Pudding is just like my Mom used to make.
• Triple Chocolate Confection Pops from Ghiradelli.

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Helpful Kitchen Items:

• Measuring Set
• Whisks
• Mixing Bowls
• Mugs