mexican hot chocolate recipe
- The Best mexican hot chocolate recipe
- Spiced Mexican Hot Chocolate with Crispy Tortilla Strips
- š„Ingredients
- šØāš³Directions
- š§Equipment
- šNutrition Facts (per serving)
- šNotes
- Watch Video Of How Spiced Mexican Hot Chocolate with Crispy Tortilla Strips Works
- ā Frequently Asked Questions About Spiced Mexican Hot Chocolate with Crispy Tortilla Strips
The Best mexican hot chocolate recipe
I love that itās packed with natural ingredientsācocoa, cinnamon, and a touch of cayenneāwithout needing a ton of sugar or artificial stuff. The spices add warmth and depth, making it more than just chocolate. Itās a little bit spicy, a little bit sweet, and always satisfying. My kids have become so used to it that theyāll ask for it whenever theyāre feeling under the weather, and honestly, Iāve noticed theyāre a little more alert when they sip it after breakfast. Plus, itās easy to make in bulk, so itās a great go-to for meal prep or when youāre short on time. Whether youāre sharing it with family or enjoying it alone, itās a recipe that feels like a little extra love.
Spiced Mexican Hot Chocolate with Crispy Tortilla Strips
A rich, smoky hot chocolate infused with Mexican flavors, served with crispy tortilla strips for dipping. Perfect for cozy winter nights.
š„Ingredients
- 2 cups whole milk
- 1 cup Mexican chocolate chips
- 1 cinnamon stick
- 1 tsp ground cumin
- Ā½ tsp cayenne pepper (adjust to taste)
- 1 large flour tortilla
- 1 tbsp neutral oil
- Pinch of salt
šØāš³Directions
-
1
In a saucepan, heat milk over medium heat until steaming. Remove from heat and let sit for 2 minutes. -
2
Add Mexican chocolate chips, cinnamon stick, cumin, and cayenne. Stir until melted and smooth. -
3
Pour hot chocolate into mugs. Serve immediately with tortilla strips. -
4
Cut tortilla into thin strips. Heat oil in a skillet over medium-high until shimmering. Fry strips in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
š§Equipment
- Mixing bowl
- Small saucepan
- Skillet
- Oven
šNutrition Facts (per serving)
šNotes
Watch Video Of How Spiced Mexican Hot Chocolate with Crispy Tortilla Strips Works
ā Frequently Asked Questions About Spiced Mexican Hot Chocolate with Crispy Tortilla Strips
Can I use store-bought cocoa powder instead of homemade?
Yes, you can use any high-quality cocoa powderāpremium brands like Valrhona or cacao nibs work well. Just ensure itās unsweetened and doesnāt contain additives. For richer flavor, opt for a higher percentage of cocoa solids (70% or more).
How do I adjust the sweetness if I donāt like it too sweet?
To reduce sweetness, start with less brown sugar or maple syrup. Taste as you go and add just a teaspoon at a time. If you prefer a milder chocolate taste, swap half the sugar for cinnamon or a pinch of cayenne for warmth.
What if I donāt have a double boiler?
No problem! Heat the milk in a microwave-safe bowl in 30-second bursts, stirring until itās hot but not boiling. Alternatively, pour the milk into a heatproof measuring cup and place it over a pot of simmering water (like a bain-marie) until steamed.
Can I make this recipe ahead of time?
Yes, but adjust the serving size. Store the hot chocolate in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk before servingāitāll taste fresher if you add a pinch of cinnamon or a dash of cayenne upon reheating.
Whatās the best way to serve this for a crowd?
Portion into small mugs or heatproof cups, then top with whipped cream, crushed cinnamon, or a sprinkle of flaky salt. For extra fun, add a dollop of whipped topping and a cinnamon stick as a stirrer. Serve with a side of warm tortilla chips for dipping!
