Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3/4 cup water
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 heaping tablespoon instant espresso
  • Pinch salt
  • 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
  • 2 cups whole milk
  • Vanilla ice cream
  • Chili powder

Directions

Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)

IDEAS YOU'LL LOVE

Spicy Mexican Hot Chocolate Cookies

Recipe courtesy of Nealey Dozier

Mexican Hot Chocolate

Recipe courtesy of Marcela Valladolid

Mexican Hot Chocolate Fondue

Spiced Iced Hot Chocolate

Recipe courtesy of Fred Isla

Chocolate Cornpone with Hot Mexican Chocolate Sauce

Recipe courtesy of Bobby Flay

Hot Chocolate

Recipe courtesy of Julia Baker

Double Feature Cupcakes with Mexican Hot Chocolate Frosting

Recipe courtesy of Ingrid Hoffmann

Double Feature Cupcakes with Mexican Hot Chocolate Frosting

Recipe courtesy of Ingrid Hoffmann

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here