Mexican Hot Chocolate
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
49
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Whole Milk1 tbsp
Sugar1 tsp
Ground Cinnamon1 tsp
Vanilla Extract3 tbsps
Malted Milk (powder)1 cup
Heavy Cream (cold)1 tsp
Ancho Chile (powder)1 tsp
Cayenne1 shot
Tequila (white)1 pinch
Kosher SaltDirections:
1
For the base: Add the milk to a medium saucepan, and warm it over medium-low heat until just steaming
2
Whisk in the cocoa, sugar, cinnamon, vanilla and malt powder
3
Pour into mugs
4
For the adult additions: Whip the cream, sugar, chile powder and cayenne to stiff peaks, using a stand mixer
5
Add the tequila and salt, and whip to blend
6
Top mugs of hot chocolate with the chile whipped cream! For the kids' addition: Top each mug of hot chocolate with a handful of mini marshmallows and enjoy!