Mexican Hot Chocolate
Sweet, spicy (adult) hot chocolate. (Not adult like alcoholic, just too spicy for the kids!)
I started making my own hot chocolate a few years ago, and it was a game changer. Mexican hot chocolate is a little sweet, a little spicy, and a little smokey — so different from the typical Swiss Miss packets (which are totally fine, just a little boring now that I’ve tasted the real thing!)
You’ll be making a dry mix, which you can store for later or gift to friends or family (it’s a great stocking stuffer— just put it in an old jelly jar and tie it with ribbon!)
For the best hot chocolate experience, here’s how to eliminate those pesky chunks of cocoa powder that never dissolve: add the cocoa mix to the cup first, then add 1 Tbsp of hot milk and blend it thoroughly to form a slurry. Then, slowly whisk in the remaining (heated) milk until it’s blended and the sugar has dissolved. Your hot chocolate will be smooth, creamy, and free of floating cocoa debris!
A little cayenne goes a long way! You can add some cream to tame it down if it’s too spicy.
By the way… Lemon Egg would make an awesome gift for your kid’s teacher, your sister-in-law, or your favorite aunt.
(Want someone to buy it for YOU? Just send them the link!)
For Dietary Restrictions
Gluten free: this recipe is gluten-free
Dairy free: use dairy-free milk
Kids Can Help
measure and mix the powdered ingredients
Ingredients
For the cocoa mix (makes 10 servings):
1 cup of sugar
⅓ cup cocoa powder
1 tsp cinnamon
½ tsp cayenne pepper
¼ tsp chili powder
For 1 serving of hot chocolate:
¾ cup milk (I recommend whole milk, but 2% milk and 2 Tbsp cream works too)
2 Tbsp cocoa mix
Splash (just a few drops) of vanilla extract
Marshmallows (optional)
Tools
Measuring spoons
Glass measuring cup
Storage container or jelly jar
Whisk or fork
Microwaveable mug
Directions
Mix the dry ingredients thoroughly until fully blended.
In a glass measuring cup, microwave 3/4 cup of milk until scalding. Blend 2 Tbsp of mix with 1 Tbsp of hot milk in a mug, then whisk in the remaining milk and stir until the hot chocolate is fully blended and the sugar has melted. Reheat if necessary and add a few drops of vanilla extract. Top with marshmallows to serve.