Mexican Hot Chocolate


With Cinco de Mayo just around the corner, I thought of sharing something Mexican today: Mexican Hot Chocolate.

It’s been getting a bit cooler down here in Australia in the past few days. I usually love winter and this time of the year. However, I must admit that this year, for obvious reasons, I fear the cold. These really are trying times.

And as we stay home, we all need a treat, something sweet, and chocolate to get to the end of the day with a smile on our face. This Mexican Hot Chocolate is just perfect for that: it is comforting, with warming hints of cinnamon and chilli.

Do not skip the cornflour/cornstarch, as that is what makes this chocolate silky and thick. That’s how I like my hot chocolate. In fact, check out my Italian style Hot Chocolate for another thick hot chocolate recipe!

Mexican Hot Chocolate

This recipe is also low fodmap and it can be made dairy-free by using your preferred plant-based milk. If you don’t need to follow any dietary restrictions, simply use regular milk.

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

Mexican Hot Chocolate

Mexican Hot Chocolate

Mexican Hot Chocolate – a delicious, decadent, and comforting hot drink with a hint of cinnamon and slightly spicy.

Ingredients

  • 250
    ml
    – 1 cup lactose-free milk or your dairy-free alternative
  • 30
    gms
    dark chocolate
    chopped
  • ¼
    tbsp
    cocoa powder
  • 2
    tsp
    brown sugar
  • ¼
    tsp
    vanilla extract
  • 1/8
    tsp
    ground cinnamon
  • Small pinch dried chilli flakes
    optional
  • 1
    tsp
    cornflour
  • 1
    tbsp
    water
    to dissolve the cornflour
  • Lactose-free whipped cream
    optional

Instructions

  1. Place the milk, cocoa powder, brown sugar, vanilla, cinnamon, and a pinch of chilli flakes (if using) in a saucepan over medium heat. Whisk until the mixture is warm but not boiling.

  2. Stir through the chopped chocolate until melted. Remove from the heat.

  3. Dissolve the cornflour/corn starch in the cold water and then whisk through the chocolate mixture. Place back over medium heat, keep whisking until the hot chocolate thickens slightly (this will take 1 to 2 minutes). Your hot chocolate will continue to thicken slightly as it cools.

  4. Transfer immediately into a mug and add a tablespoon of lactose-free whipped cream (optional).

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Mexican Hot Chocolate

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