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Some of my favorite Mexican recipes like mole and sweet and savory enchiladas are made with chocolate. We always had chocolate on hand for that reason. As every good little Mexican kid, I would sneak into the kitchen and nibble on the chocolate wheel bit by bit. Once in a while, my mom would make us hot chocolate. It was such a treat. Abuelita chocolate was not easy to find in grocery stores in the US back then. Many times, my mom would make her own version of this Mexican-Style Hot Chocolate, and it was always delicious!
Before you read the recipe, you have to understand that Mexicans have a different view of chocolate. It is usually bitter in comparison to the hot chocolate we have north of the border. Chocolate is, after all, native to Mexico and usually combined with chile and cinnamon. That is exactly what I did here just like my mamá used to make us back in the day and what I remember from my childhood.
If you feel adventurous, you can add real vanilla beans into the pot instead of the extract. If you’re feel VERY adventurous, you can add more cayenne, but I would add more milk. Don’t forget the pan dulce. That’s always a must when drinking hot chocolate, isn’t it?
- ⅓ cup dark cocoa powder
- 3 tablespoons refined white sugar
- 3 ½ cups of lowfat milk
- 1 teaspoon pure vanilla
- 1 teaspoon ground cinnamon
- pinch of cayenne
- Put all the ingredients in a medium-sized stock pot.
- Stir constantly.
- Let simmer for 1 minute.
- Watch carefully.
- Do not let it boil.