- Mexican Hot Chocolate
- 2 teaspoons cornstarch
- 4 cups milk, divided
- 2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
- (I use Ghirardelli Intense Dark Twilight Delight
- 72% Cacao dark chocolate bar)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ancho chili powder
- Pinch of salt
1. Whisk together cornstarch and 1/2 cup milk until smooth.
2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.
3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.)
This recipe is my favorite! I can't remember where I got it, I know it was from a magazine. I have tried quite a few Mexican Hot Chocolate recipes and this one is the best so far. Top with whipped cream or marshmallows drizzled with chocolate syrup.
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