Mexican-Style Hot Chocolate

• 1l whole milk
• 30g unsweetened cocoa powder
• 100g dark chocolate (chopped)
• 50g brown sugar
• 5ml ground cinnamon
• 5ml vanilla extract
• chili powder (a pinch)
• salt (a pinch)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   In a medium saucepan, whisk together whole milk, unsweetened cocoa powder, brown sugar, ground cinnamon, chili powder, and salt.

2. Mark step 2 done
   2

   Place the saucepan over medium heat. Whisk continuously until the mixture is hot and steaming, reaching about 75°C, but do not let it boil.

3. Mark step 3 done
   3

   Reduce the heat to low. Add the dark chocolate and vanilla extract. Whisk vigorously until the dark chocolate is completely melted and the mixture is smooth and frothy.

4. Mark step 4 done
   4

   Remove from heat and pour into mugs to serve immediately. To store leftovers, cool quickly in a shallow container and refrigerate within 120 min; keeps for up to 3 days. Reheat gently on the stove.

Created with AI. Review the ingredients, quantities and steps before cooking.