A generous tablespoon of cinnamon gives this rich hot chocolate its pleasant warmth, while a pinch of cayenne adds a surprising—but welcome—touch of heat. If you don’t have Raaka bars, feel free to use your favorite dark chocolate (at least 70% cacao—and bonus if it also contains any of the spices in the recipe!). Serve this up at a holiday brunch, or a simply enjoy it on a cold afternoon.
Mexican Hot Chocolate
Cook Time: 15-25 minutes
Makes: 6 Servings
4 ½ Cups Whole Milk 1 Tablespoon Ground Cinnamon 5.4 Ounces Raaka Cassia Cinnamon Chocolate (3 bars) chopped 2 Tablespoons Granulated Sugar 1 Teaspoon Vanilla Extract ⅛ Teaspoon Kosher Salt ¼ Teaspoon Ground Cayenne Pepper or Ground Ancho Chile Pepper Whipped Cream (optional)
Start the hot chocolate: In a medium saucepan, combine the milk and cinnamon. Heat to a simmer on medium-low. Once simmering, cook, whisking occasionally, 8 to 10 minutes, or until the cinnamon is fragrant. Finish & serve the hot chocolate: Add the chocolate, sugar, vanilla, salt, and cayenne; cook, whisking frequently, 4 to 5 minutes, or until thoroughly combined and heated through. Divide the hot chocolate between 6 mugs. If using, top with the whipped cream. Enjoy! Pink Sea Salt Tart