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Mexican hot chocolate served in a blue mug with a cinnamon stick as decoration

Mexican hot chocolate

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal276
fat11g
saturates7g
carbs32g
sugars30g
fibre2g
protein10g
salt0.5g
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Ingredients

  • 500ml whole milk
  • 2 cinnamon sticks (use Mexican cinnamon sticks for a distinctly floral, sweeter taste), plus extra to serve
  • 2 tbsp dark cocoa powder (see tip, below)
  • ½ tsp vanilla extract
  • ¼ tsp chilli powder
  • 2 tbsp brown sugar

Method

  • STEP 1

    Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins.

  • STEP 2

    Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy – this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

RECIPE TIPS

The secret to a frothy top is continuous whisking. In Mexico, a wooden whisk called a molinillo is used, but you can achieve the right texture with an electric whisk. 
Using dark cocoa powder helps to achieve a richer flavour.

Goes well with

Recipe from Good Food magazine, October 2021

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