Mexican Hot Chocolate recipe

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Ingredients

1 vanilla bean
1 teaspoon Urfa biber (Turkish chile pepper)
6 cups milk
1 cinnamon stick
8 ounces bittersweet chocolate
2 tablespoons white sugar
½ cup whipped cream, or to taste
1 tablespoon grated bittersweet chocolate

Nutrition Info

288.7 calories
carbohydrate: 31.3 g
cholesterol: 18.8 mg
fat: 14.5 g
fiber: 2.5 g
protein: 8.2 g
saturatedFat: 9 g
servingSize: -
sodium: 81.6 mg
sugar: 27.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.

  2. Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.

  3. Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar, stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.

  4. Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

Recipe Yield

8 servings

Recipe Note

Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. The perfect drink to warm you up on a cold winter night!

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