Mexican Hot Cocoa

Mexican Hot Cocoa

Serves 2

As a tribute to the origins of chocolate, this creamy and spicy hot cocoa is perfect to warm and soothe the soul.

  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 2 1/2 cups whole milk
  • 3 ounces bittersweet chocolate, chopped
  • 1/2 vanilla bean, split
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cinnamon sticks
  • Whipped cream
  • Chocolate shavings*
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Mix together cocoa powder and sugar. Heat milk in a medium saucepan over very low heat with vanilla bean, chocolate, cinnamon, nutmeg and cocoa mixture. Whisk thoroughly until chocolate has melted and milk begins to simmer. Do not boil. Pour into two mugs and top with whipped cream and chocolate shavings.

*Use a vegetable peeler on a block of semisweet chocolate to make shavings.

Nutritional Info: 
Per Serving:Serving size: about 10 fl oz, 550 calories (220 from fat), 24g total fat, 14g saturated fat, 40mg cholesterol, 150mg sodium, 73g carbohydrate (4g dietary fiber, 39g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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