Mexican Hot Chocolate

Ever wondered how to make Mexican Hot Chocolate? I've got the best Mexican Hot Chocolate Recipe ever for you! Lot's of spices and mixable with ANY kind of milk.

Course Drinks

Cuisine Mexican

Keyword Mexican Hot Chocolate

Prep Time 2

Cook Time 20

Total Time 22

Servings cups

Calories 121kcal

Ingredients

2 cups water
1/2 cup raw cacao powder
3.5 oz piloncillo (100g)
2 cloves (or 1/8 tsp ground clove)
1 anis star (or 1/4 tsp ground anis)
2 sticks cinnamon (or 1 tsp ground cinnamon)
1 tsp vanilla bean (or 2 tsp vanilla extract)
4 cups any kind of milk
ground cinnamon

Instructions

Cut open vanilla bean lengthwise so the seeds have an easy way out add vanilla bean, piloncillo, raw cacao powder, cloves, anis star and cinnamon sticks to a saucepan and cover with 2 cups of water.
Bring to a boil and reduce heat to a simmer. Cover the pot for about 5 minutes or until the sugar dissolved. Then remove the lid and let simmer uncovered for 15-20 minutes or until syrup-like consistency.
Fish out spices or strain using a sieve.
Heat 1 cup of milk of choice (froth if you like) and mix 1/4 cup of syrup with 1 cup hot milk. Sprinkle with a little ground cinnamon and enjoy!
The chocolate syrup can be stored in the fridge for 3-5 days.

Video

Notes

Nutritional Information excluding milk because different milks have different nutritional values.

Nutrition

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