This Mexican Hot Chocolate is the perfect winter drink. Inside and out, it’s such a warming and nurturing treat. There’s something about snow and hot chocolate that feels like they belong together. But when you add spice, holy moly. Game changer.
I’m naturally one of those people who is always cold. Like, even in the summer I get cold. I’ve always been that way and I’ve accepted it. Nicole, the ice queen.
Warm drinks help a lot. I drink hot tea almost every single day. It’s doesn’t matter what temperature it is outside, I’m drinking hot tea. But every now and then I get a hankering for something rich and creamy and that when I go for this Mexican hot chocolate.
THE ART OF TEA BLENDING
My favorite thing about blending tea is the inspiration it gives me. It makes me dream up all of the ways I can use the blend and all the places I can go to drink it. It’s definitely my muse. For this recipe, I use a mixture of black tea, safflower petals, cocoa, peppercorn, ancho chiles and aleppo pepper to create Dos Chiles blend. Let me know if you want the recipe for this blend, I’m happy to share it. I created this blend specifically because I was inspired by Mexican hot chocolate so it feels only appropriate to use it whenever I make them at home.
The first part of the recipe is to steep the tea in milk. This is easier than it may sound. My favorite way to heat the milk is with a double boiler. If you have an espresso machine, that’ll work but I personally don’t have one so I stick to my double boiler method. Milk can be brought to a simmer using a regular saucepan but I find it requires too much babysitting to avoid burning. The double boiler is tried and true and it’s what I prefer.
Once the milk reaches a consistent simmer, I pour it over my Dos Chiles tea and let it simmer for about 10 minutes then discard the tea. Then I transfer the milk to a thick mug and add cocoa powder. To avoid thick clumps, I like to use a frother to get the powder mixed in all nice. I used unsweetened cocoa powder but I like it that way. If you like your cocoa to be on the sweeter side then I recommend to add some honey or agave nectar.
I’m a firm believer that you can’t have hot chocolate without whipped cream. So, naturally I topped off with lots of it. I also like to sprinkle a but of cinnamon and cayenne pepper just to add some extra flavor and spice. Ugh, it’s so good!
MEXICAN HOT CHOCOLATE
Ingredients
- 2 cups of milk (I used almond milk)
- 2 heaping tablespoons of cocoa powder
- 1 heaping teaspoon of Dos Chiles tea (or make your own!)
- Whipped cream
- Honey, to taste (optional)
- Pinch of cinnamon (optional)
- Pinch of cayenne pepper (optional)
Directions
- Using a double boiler, pour in the milk and bring it to a simmer.
- Steep the Dos Chiles tea in the steamed milk for about 10 minutes or so.
- Discard the tea and cocoa powder. Add the honey if using. Froth with a handheld frother.
- Top off with whipped cream and cinnamon and cayenne pepper
- Enjoy!