I love chocolate. Especially good chocolate and when you combine that with hot chocolate, you good one fantastic hot chocolate. A few years ago I had an extremely thick hot chocolate that was just amazing. It took my sister years to find the recipe and then she modified it to our taste. So here is the Mexican hot chocolate recipe that we’ve adapted. It tastes so good. I hope you enjoy it. I plan on making a batch later tonight considering it’s 5 degrees here in Cincinnati today.
Stay warm and enjoy!
4 cups skim milk
3 Tbsp brown sugar or more if you want it sweeter
2 oz bittersweet chocolate
2 oz semisweet chocolate
1 tsp cinnamon
1.5 cups warm water
1/2 cup of masa carina
2 tsp vanilla extract
1/4 tsp of salt
- Turn the stove on to medium heat and add your milk, piloncillo, chocolate, and cinnamon. Stir until everything has dissolved.
- Warm the water in the microwave using a measuring cup and then pour in the masa harina. Stir until well incorporated.
- Pour the mixture into the pot and also pour in the vanilla and salt.
- Stir well.
- Bring the mixture to a simmer, then reduce to a low heat and continue to cook.
- While cooking continue to whisk the mixture as it continues to thicken for the next 25-30 minutes. You’ll be able to feel the mixture getting thicker.
- When ready, pour your desired amount into a cup.
- Top your cup with whipped cream and enjoy.