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julie miguel the food blogger from Toronto and blog shares mexican hot chocolate recipe

Mexican Hot Chocolate


(Serves 4)


  • 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


  1. 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).
  2. Next, whisk in honey, salt and cayenne pepper and whisk until the mixture is smooth and creamy (about 3 minutes).
  3. Divide your Mexican hot chocolate among four small mugs. Top with toppings of your choice and dust with cocoa powder.