Mexican Hot Chocolate

Posted by Monique Rodriquez on

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!

Ingredients:
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
 

Directions:
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.