Mexican Hot Chocolate
The only thing better than a mug of hot cocoa during the holidays is a mug of homemade Mexican hot chocolate. Rich and spicy with hints of vanilla, nutmeg and allspice, it’s comfort in a cup that warms you from the inside out. Throw away that dusty box of Swiss Miss in your pantry, you’ll never reach for the store-bought stuff again. You can serve this wintery beverage on its own, or top it with marshmallows or whipped cream.
Watch Andrew make this recipe:
Mexican Hot Chocolate
Ingredients
- 1 quart milk
- 1/2 teaspoon natural almond extract
- 1/2 vanilla bean, split
- 2 teaspoons ground cinnamon
- 1 pinch nutmeg
- 1 pinch allspice
- 2 pinches cayenne pepper
- 10 ounces semisweet chocolate, chopped fine
Instructions
Bring milk to a simmer in a large saucepan over medium-low heat.
Whisk in the remaining ingredients until the chocolate is melted and the milk is frothy.
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