This Mexican Hot Chocolate is what everyone should be making this holiday season.
What You'll Need:
- (1) Cinnamon Stick, charred
- (1) Seeded Dry Chili
- (1) Pinch of Salt
- (8 oz) Dark Chocolate
- (1) Vanilla pod
- (1.5 oz) Brown Sugar
- (1 cup) Whole Milk
- Corn Starch Slurry (for thickness)
Step-By-Step Recipe:
Put a pot on the stove on medium-low heat. Add all of your ingredients to a pot and heat until the chocolate melts and it starts to simmer.
Continue simmering for 10 minutes, then remove your cinnamon stick, vanilla pod, and chili. Pour the remaining mixture into a blender and blend on high for 1-2 minutes. Strain through a fine mesh for optimal creaminess, and you're good to go.
This is one of my favorite recipes to make in the winter. You're going to be hooked.
- Chef Mike
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