Mexican Hot Chocolate

Author: Jee Choe

Delicious Mexican hot chocolate made with warming spices and cayenne pepper.

5 from 1 vote

Prep Time 5

Total Time 5

Course Drinks

Yield serving (16 ounces)

Whisk together heavy cream, salt, and sugar. Set aside.
Use a handheld frother to make the whipped cream. Whisk until soft peaks form.
Froth or heat milk.
Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine.
Put chocolate sauce into a mug. Add cinnamon, cloves, and cayenne pepper.
Add frothed milk. Stir.
Top with whipped cream.
Garnish with ground cinnamon.

Any kind of milk can be used but whole milk is the best to get a rich and creamy hot chocolate.
Homemade chocolate syrup can be made ahead and stored in the refrigerator in an airtight bottle. The recipe makes a cup of syrup which can be used for days to make mochas like Salted Caramel Mocha.
Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it will have deflated a bit.
The longer you whisk the heavy cream, the stiffer the cream will get. If you want more of a pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream.