Mexican Hot Chocolate
This easy Mexican Hot Chocolate will warm you up from the inside out. Made with canela (cinnamon sticks) steeped in water to infuse flavor, warmly spiced Mexican chocolate, and the milk of your choice, this cozy beverage is the perfect pick for sweater season. For an adult version, try it spiked by adding a splash of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!
Ingredients
- 8 1/4 cups water, divided
- 3 cinnamon sticks
- 6 ounces Mexican chocolate
- 4 tablespoons corn starch
- 1 cup milk, whole or almond milk
- Kahlua or Peppermint schnapps, optional
Instructions
- Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
- Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
- In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
- Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
Notes
- For an adult spiked hot chocolate, add a splash of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.
- Feel free to substitute your favorite dairy free milk
Nutrition
Calories: 145kcal, Carbohydrates: 19g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 3mg, Sodium: 30mg, Potassium: 108mg, Fiber: 2g, Sugar: 13g, Vitamin A: 49IU, Calcium: 60mg, Iron: 1mg