How to Make Mexican Hot Chocolate

No need to fret. Depending upon the quantity of chocolate powder required, all you need to do is add the proportionate amount of cinnamon powder and powdered cloves to it.

Chocoholics are sure to agree that it's really hard to top the deliciousness of pure, unadulterated chocolate. But what if we were to tell you that you haven't discovered the true joys of chocolate, until you've tried the Mexican version? It is sweet, decadent, and an absolute delight, until the hint of zing sets in.

Yes, the Mexicans like to spice up their chocolate a bit―but this is only the kind of adulteration that lifts the already-divine chocolate to even higher realms of heaven.

We urge you to try it for yourself by making use of Mexican chocolate in 3 easy peasy recipes. Just a tip: if you're using Mexican chocolate instead of regular, just skip the spices (cinnamon, cloves, and chili power).

Ingredients

• 2 tablespoons white sugar
• 2 cups whole milk
• 2 teaspoons all-purpose flour
• 1½ tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ cup cold water
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon chili powder
• ⅛ teaspoon salt

Directions

• In a saucepan, whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, chili powder, and salt until you get a smooth consistency.
• Place the saucepan over low heat, and keep whisking it till it simmers for about 4 minutes.

• Stir in the milk slowly into the mixture. Let it heat for another minute, or until bubbles begin to form around the edge of the saucepan.
• Take it off the heat, add the vanilla extract, and stir well.

• Whisk it a bit if you want a layer of froth around the top, or just add some whipped cream to up its deliciousness.

This steaming mug of Mexican hot chocolate does deserve a few accompaniments. Keeping the theme in mind, we're giving you a recipe each for cookies and cupcakes, both of which have that spicy Mexican twist.

Prep time: 20 mins + 20 mins Cook time: 15 mins Yield: 2 dozen cookies

Ingredients

• 4 ounces unsalted butter
• 4 ounces unsweetened chocolate
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup light brown sugar
• 1 cup all-purpose flour

• 1 cup semisweet chocolate chips
• 1 tablespoon ground cinnamon
• 1 teaspoon chili powder
• ½ cup granulated sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper

Directions

• Preheat the oven to 325 degrees F.
• Melt the butter and chocolate in the microwave, in 20-second phases, whisking it every time you bring it out. Keep at it until you get a smooth and glossy consistency. Cool this mixture to room temperature.

• In a separate bowl, use a hand mixer to beat the light brown sugar, granulated sugar, vanilla extract, and eggs until well blended. Pour in the cooled chocolate and continue to blend until the ingredients are thoroughly distributed.

• In another bowl, sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt, and cayenne pepper. Mix it well, and add it to the wet batter. Whisk it in slowly and ensure that there are no lumps.
• Add the chocolate chips to the batter and fold them in using a wooden spatula.
• Make cookies in 2 batches.

Line your tray with a baking parchment, and place 12 scoops of the batter on it, leaving a space of at least 1½ inches between each. Place the tray in the preheated oven for 14 min, rotating the tray once after half time.

• Once the cookies are done, they will appear fluffed up, but a little soft. Transfer them on to a wire rack to cool for about 10 minutes.

Ingredients
For the cupcakes

• 3 large eggs
• 1 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 teaspoon baking powder
• ½ cup chocolate chips
• ¾ cup all-purpose flour

• ⅓ cup unsweetened cocoa powder
• ⅛ teaspoon salt

For the frosting

• 3 ounces unsweetened chocolate, melted
• 3 cups confectioners' sugar, sifted
• 1 8-ounce package cream cheese

• 1 teaspoon chili powder
• 1 teaspoon vanilla extract
• ½ cup unsalted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Directions

• Preheat your oven to 350 degrees F. Line your cupcake molds with liners.
• To make the cupcake batter, melt the butter and chocolate together in the microwave in 2 intervals of 20 seconds each.

• Add the vanilla extract and sugar, and stir the mixture well. Use a blender to combine the mixture until you see a smooth consistency.
• Add one egg at a time, using the blender to ensure that it mixes well.
• In a separate bowl, sift the flour, cocoa powder, baking soda, and salt. Mix this into the wet mixture to make the batter.

• Use a spoon to pour the batter into the molds. Do not top up the mold, only fill in two-thirds of it with batter.
• Bake this for 20 minutes. If you're using a tray, rotate it after 10 minutes.
• To make the frosting, the cream cheese and butter should be at room temperature. Then, use a blender to thoroughly combine these two ingredients.

• Add the chili power and cinnamon, and keep blending it as you go along. Then comes the salt, vanilla, and confectioners' sugar, followed by the melted chocolate. Keep blending it until you get a smooth, glossy consistency.
• Pipe the frosting on to the cooled cupcakes. You may top it with a few chocolate chips or shavings.

So there you go. Enjoy these spicy Mexican chocolate delights as soon as you can. Feel free to alter the proportion of the spices to suit your taste buds.