Ingredients:

  • 2 cups (475 ml) whole milk (or plant-based milk alternative)
  • 1/4 cup (25 g) Mexican chocolate, such as Abuelita or Ibarra, coarsely chopped
  • 1/4 cup (50 ml) heavy cream (optional, for extra richness)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder (or cayenne pepper, if you're feeling brave!)
  • 1 tablespoon (15 g) granulated sugar (adjust to taste)
  • Pinch of sea salt

Instructions:

  1. In a medium saucepan, combine milk and chopped Mexican chocolate.
  2. Heat over medium heat, stirring constantly with a whisk until the chocolate is melted and the milk is steaming (but not boiling!).
  3. Stir in heavy cream (if using), cinnamon, chili powder, sugar, and salt.
  4. Continue whisking vigorously for 2-3 minutes, creating a frothy texture. Reduce heat to low and simmer for another 2-3 minutes, allowing the flavors to meld.
  5. Taste and adjust sweetness and spice levels as needed.
  6. Pour into mugs and garnish with whipped cream, marshmallows, a cinnamon stick, or a dusting of chili powder, if desired. Enjoy!