Spicy Mexican Hot Chocolate

Photo: Randy Graham, Valley Vegetarian

According to the Mission Chocolate and Desserts website:

Mexican chocolate is a style of drinking chocolate. The Aztecs and the Maya of these regions were the first peoples to make and drink chocolate for thousands of years before it was discovered by the old world. The origin of the word chocolate comes from xocolatl (bitter water), from the ancient Aztec language, Náhuatl. Another important word in this region is xocola’j, which means to drink chocolate together.This spicy Mexican hot chocolate is often enjoyed during Dia de Muertos. Dia de Muertos is a Mexican holiday celebrated throughout Mexico, Central America, and many communities in North America, where families gather to pray for friends and family members who have died. This celebration is said to have originated by the Aztecs over 3,000 years and nationalized in Mexico in the mid-20th century.

This is also a wonderful post-wedding drink – especially if you add a little tequila!

3 cups milk
¾ cup semi-sweet chocolate chips
2 tablespoons sugar
1 tablespoon Abuelita Mexican chocolate
¾ teaspoon ground ancho chiles
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch salt
3 whole cinnamon sticks (broken in half)

Bring the first eight ingredients (milk through salt) to a simmer in a medium saucepan, whisking often. Add cinnamon sticks. Cover and remove from the heat. Steep for 5 minutes. Spike with an ounce of tequila, sip, smile, and toast the newly wedded couple.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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1 Response to Spicy Mexican Hot Chocolate

  1. La Potosina says:

    Thank you for sharing this recipe it looks delicious, I have to try it!


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