Mexican Hot Chocolate Recipe
Growing up, my grandma would make a large serving of this delicious spicy hot chocolate and serve it right before decorating our Christmas tree. I think the adults added rum to their mugs which brought more smiles and laughter in the room. Our cinnamon sugar and dark cocoa sugar are a perfect match to this dazzling holiday drink!
3 cups vanilla bean almond milk (pop & bottle is my go to brand) or just plain almond, oat or whole milk will do
2 tbs finely grounded cinnamon sticks or cinnamon from a bottle (I have a reserved coffee grinder that I use to grind my spices)
6 ounces of dark chocolate (finely chopped), I used Thomas Keller's dark chocolate
1 tbs old salt's Cinnamon Sugar
2 tbs old salt's Dark Cocoa Sugar
1/2 tsp vanilla extract
1/2 tsp ground chile de arbol or cayenne pepper (again, you can use your reserved coffee grinder to grind the dry chile de arbol)
Pinch of Cyprus Flake Sea Salt
1. Bring almond milk and cinnamon to simmer in a medium saucepan. Whisk occasionally making sure the milk doesn't boil but cinnamon is fragrant (about 5-7 minutes)
2. Off the heat, whisk in the chocolate, cinnamon sugar, dark cocoa sugar, vanilla extract, chile, and salt and allow it to seep for 3-4 minutes.
3. Bring the mixture back on the stove and over low heat for a few more minutes and continue to whisk. If the chocolate seems too thick, add a little more milk. Pour into mugs, add mini marshmallows (or whip cream) and dust with with a little cocoa sugar, cinnamon sugar and server with a cinnamon stick.
Makes Four Servings.