I tried Mexican hot chocolate about a year ago and I loved it! What makes this hot chocolate recipe special is the hints of vanilla from the vanilla bean, cinnamon and also the spicy cayenne pepper. This hot chocolate does double duty and warms you up two ways! (If you don’t like spice, you can leave out the cayenne pepper.)
I used a prepared chocolate milk from Rolling Meadow Dairy because it makes it a little simpler to prepare and also their chocolate milk tastes really chocolaty. It’s also made with grass fed milk which we prefer in our house.
I whip up a pot of this Mexican hot chocolate when my kids get home from school on a very cold day or after a fun winter activity.
I hope this recipe warms you and your family this winter season!
- 3 cups 2% Rolling Meadow Dairy Chocolate Milk
- 3 small cinnamon sticks (cracked in half)
- 1 vanilla bean, split
- 3 Tbsp honey
- Pinch kosher salt
- ¼ tsp cayenne pepper
- In a medium saucepan, over medium-low heat, bring chocolate milk, vanilla bean and cinnamon stick mixture to a simmer. Whisk the mixture to make sure the chocolate milk doesn’t boil. Heat until the cinnamon is floral and fragrant (about 10 minutes).
- Next, whisk in honey, salt and cayenne pepper and whisk until the mixture is smooth and creamy (about 3 minutes).
- Divide your Mexican hot chocolate among four small mugs. Top with toppings of your choice and dust with cocoa powder.