This exotic hot chocolate is incomparable to any other in its distinctive and authentic flavor. It has a perfect balance of a bit of sweet and an amazing flavor that comes from the Mexican Hot Chocolate Drink Tablets. Those little tablets are so good, that a bit of taste- testing is in order, trust me.
The cinnamon sticks give a bright undertone to the drink that’s screams foreign lands. I would recommend taking the cinnamon out after 10 minutes or so. Some of us have a problem with too much cinnamon, and that is a ‘just-right-amount’ for the discrimination palate.
Now, for the chipotle powder. Do not be afraid of it, please trust me on this. I like flavor, not heat just for the sake of having hot in my food. You just need a few pinches and it highlights the the entire Mexican Hot Chocolate to an out of this world experience. You will LOVE this very special hot chocolate.
Mexican Hot Chocolate
4 cups whole milk
5-6 oz of Mexican Hot Chocolate Drink Tablets, chopped into small pieces – these are found in the Latino or Mexican section of the grocery stores
2 3″ cinnamon sticks
1 teaspoon vanilla extract
3-4 pinches of chipotle powder, start with 2 and add, but allow time for the flavors to marry before adding more
In a medium sized pan, over medium heat, add the Mexican chocolate, cinnamon sticks, vanilla extract and chipotle powder. Pour in the milk and whisk, or stirring briskly, constantly, heat mixture through melting the chocolate; using care not to scorch the milk. Allow mixture to simmer on low for 10 minutes.
Remove cinnamon sticks.
Froth by whisking by hand or with a hand wand and serve if desired for an authentic way of serving this drink.
Carrie Gronemans recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2016.
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