Mexican Hot Chocolate Recipe
- 2 cups whole milk
- 1 tsp vanilla
- 1/16 tsp – 1/8 cayenne pepper
- 100 g bittersweet chocolate
- 3 tbs sugar
- 1 tsp cornstarch optional
- 1/2 cinnamon stick
Combine milk, vanilla, cayenne pepper, chocolate and sugar in a saucepan. Cook and stir until chocolate melts.
If you prefer thicker hot chocolate, combine cornstarch and 1-2 Tbsp cold water, pour into milk mixture and cook, stirring constantly, for 1 to 2 minutes or until mixture thickens.
Pour into cups and garnish with the cinnamon stick. Serve immediately.
This is my first time to your website! I have noted a couple of recipes that will be perfect for Easter Brunch. Looking forward to many more visits. My friends and family will enjoy! Thank you.
Hi Sharon! Welcome to my site! I hope you will enjoy my recipes for Easter Brunch. 🙂