Mexican Hot Chocolate (from scratch)

Serves 3 (1 cup each)



3 cups milk (any kind)

3 tablespoons unsweetened cocoa powder

1/4 tsp. vanilla extract

1 cinnamon stick

3 ounces chili chocolate bars, chopped

1/4 tsp. chili powder, optional


In a medium saucepan over medium-high heat, combine milk, cocoa powder, vanilla and cinnamon stick. Whisk until boiling.

Remove from heat. Add chopped chocolate, whisking gently until completely melted. If desired, add chili powder to increase spice.

Pour into 3 cups to serve immediately, or set over low heat, stirring occasionally. (When serving this to guests, I also provided bowls of cinnamon sticks and mini marshmallows for each guest to add to their cup.)