Spice-Y And Sweet Drink: Classic Mexican Hot Chocolate

Mexican Hot Chocolate

Serves 2


  • 1 cup milk
  • 1 cup heavy cream
  • 5 oz. bittersweet chocolate, chopped
  • 4 tablespoons ground almonds
  • 3 1/2-4 tablespoons sugar, or to taste
  • 1 cinnamon stick
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon nutmeg
  • 1 pinch cayenne pepper, optional


  1. Heat milk and cream in a medium saucepan over medium heat and bring to a simmer…
  2. Add chocolate, almonds, sugar, cinnamon stick, vanilla, nutmeg and cayenne, and stir until chocolate is completely melted.
  3. Remove and discard cinnamon stick and remove from heat.
  4. Place a whisk straight down in the center of saucepan and hold the handle of it between your palms.
  5. Vigorously rub the handle of the whisk between your palms so the whisk aerates the hot chocolate.
  6. Beat until a thick, foamy layer forms on top.
  7. Transfer to mugs and serve immediately.
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Recipe adapted from Pati’s Mexican Table