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2013 and earlier

Mexican Hot Chocolate

Alex Walker

By Alexandra Walker
Travel Consultants

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Made using real Mexican chocolate and milk rather than the usual powder mix, this recipe can even include cayenne pepper and chili powder for a truly authentic and adventurous taste.  Mexican chocolate is grainier than other kinds of chocolate and is flavoured with cinnamon, almonds and vanilla. The Mexicans then use a 'molinillo' (a special chocolate beater) to make the drink frothy. This recipe calls for semisweet chocolate and added seasonings to create your own Mexican chocolate, and you can use your whisk to get it nice and frothy.
  • Prep: 10 minutes
  • Cook: 5 minutes
  • Total time: 15 minutes
  • Recipe serves: 3-4


  • 1.5 cups whole milk
  • 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
  • 2 tablespoons brown
  • 3 ounces semisweet chocolate, roughly chopped
  • 1/2 teaspoon cinnamon
  • 1 cup whipping cream for topping

Optional extra ingredients:
Dash or cayenne pepper and Chili Powder


  1. Pour the milk into a small saucepan over medium-high heat and bring to a boil. Add the cinnamon.
  2. Scrape the seeds out of the vanilla bean and into the pan (if you're using the vanilla extract, add it now), and then add the brown sugar and chocolate.
  3. Whisk the mixture together until the chocolate has melted, and pour into four mugs.
  4. If you're using the optional seasonings, add them to the individual mugs.
  5. Top each with the whipping cream and serve immediately.

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