My Favorite Kind Of Hot Chocolate Whenever I’m craving a warm mug of hot chocolate, this Mexican-inspired version is my personal favorite.♡ It takes inspiration from traditional Mexican hot chocolate, adding a light touch of chile to the classic cinnamon-chocolate base.It’s not overly sweet, and I love how the subtle extra layers of spices, vanilla, plus a pinch of salt (important!) balance the richness of the chocolate.

It’s easy to make in just a few minutes, and you can easily customize yours with whatever type of milk or sweetener you prefer.So the next time you’re craving hot chocolate, grab some cinnamon and chili powder and give it a try! Recipe Tips Here are a few helpful tips to make sure your Mexican hot chocolate turns out just right every time: Don’t boil the milk.Keep the heat gentle so the milk doesn’t scorch or develop a skin.

We just want the milk to steam.Adjust the heat to taste.Start with a tiny pinch of cayenne or chili powder, then add more if you want extra warmth.

Don’t forget the salt! A small pinch of fine sea salt really helps the chocolate flavor pop.Froth carefully.If blending, don’t overdo it — 15–20 seconds is plenty for a light foam.

Taste before serving.Everyone’s sweetness preference is different, so feel free to tweak the sugar at the end.Recipe Variations Once you’ve made the classic version, here are some fun ways to mix it up: Dairy-free: Use almond milk,

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