Mexican Spiced Hot Cocoa is a recipe in the style of other Mexican hot cocoas. That is, it has cinnamon and a few other spices to make it a bit different from plain cocoa.
If you prefer not to start from scratch, Mexican chocolate disks can be purchased at many grocery stores, with “Ibarra” and “Abuelita” (made by Nestle) being two common brands. You can follow the instructions on the box, or spice it up by adding cinnamon, vanilla bean, and chili powder.
Mexican Spiced Hot Cocoa
1 T cocoa
2 t brown sugar
1/4 t cinnamon
1/8 t nutmeg
1 cup milk
1/2 t vanilla
1/8 t almond extract
Mix the cocoa and spices in a mug.
Heat the milk until very hot, then add about 1/3 to the mug. Mix thoroughly, then add the remaining milk and extracts.
For true authenticity, use a molinillo (or a hand blender) to whip it into a froth.
(I was a smidge disappointed with this recipe, I think because the nutmeg made it gritty. Experiment.)
If you enjoyed this Mexican Spiced Hot Cocoa, check out our other hot chocolate recipes.