Ancho Spiced Mexican Hot Chocolate
By: STEPHANIE BRYSON
Made With:
Chocolate has been drunk as a beverage for thousands of years in what is now Mexico. Our version of Mexican hot chocolate includes both bittersweet and semi-sweet chocolate, Organic Saigon Cinnamon Sticks, Vanilla Beans, and Ancho Chili Pepper from the McCormick™ Gourmet Collection. The result is a creamy balance of rich, chocolatey goodness balanced by a subtle kick of heat that makes this, quite possibly, the most perfect hot chocolate to ever exist.
Chocolate has been drunk as a beverage for thousands of years in what is now Mexico. Our version of Mexican hot chocolate includes both bittersweet and semi-sweet chocolate, Organic Saigon Cinnamon Sticks, Vanilla Beans, and Ancho Chili Pepper from the McCormick™ Gourmet Collection. The result is a creamy balance of rich, chocolatey goodness balanced by a subtle kick of heat that makes this, quite possibly, the most perfect hot chocolate to ever exist.
Key products
Instructions
- Place milk, cinnamon stick, vanilla bean and ancho chile pepper in medium saucepan. Bring to simmer on medium heat. Remove from heat. Remove cinnamon stick and vanilla bean.
- Add chocolate and sugar, whisking until completely dissolved. Return to low heat. Whisk vigorously or use a molinillo to froth well. Remove from heat.
- Serve hot topped with whipped cream, if desired, and additional grated chocolate. Garnish with cinnamon sticks, if desired.
