Mexican Hot Chocolate
Ingredients
- 2 3.5oz bars good quality bittersweet chocolate (I use Lindt)
- 2 cinnamon sticks
- 1/2 cup water
- 2 cups milk
- 1 cup heavy cream
- 1/2 tsp chili powder, optional
- 1/2 Tbsp light brown sugar, optional
- pinch of nutmeg
- Whipped cream to serve
Instructions
- In a medium saucepan, melt the chocolate with the water and cinnamon sticks over medium high heat.
- Once the chocolate is melted, add the milk, heavy cream, chili powder and sugar (if using), and the nutmeg. Stir until everything is combined.
- Once it boils, lower the heat to medium and let it cook until it thickens a little (about 5 minutes). If you think it's too thick/sweet for you, add an extra cup of milk.
- Serve with some whipped cream on top.