Mexican Hot Chocolate With Baileys
Spice up your evenings with this rich and creamy winter warmer: Mexican hot chocolate with Baileys! This divinely decadent drink is brought to a new dimension with ground cinnamon and a pinch of cayenne pepper, which work beautifully to warm up a traditional hot cocoa. The addition of Baileys and a cinnamon stick enhance the flavours for a real festive treat.
Ingredients
Shopping List
400 ml milk
1 tsp brown sugar
1 tsp cocoa powder
1/2 tsp ground cinnamon
Pinch of cayenne pepper
100 g dark chocolate (70% cocoa), chopped
For decoration:
150 ml heavy cream, whipped
2 cinnamon sticks
2 dried chili peppers
1 tsp dark chocolate shavings
Directions
- STEP ONE
In a saucepan on medium heat, add your milk, unsweetened cocoa powder, ground cinnamon, and cayenne pepper. You want it warm, but not boiling.
- STEP TWO
Add your bittersweet chocolate pieces, and whisk it all up continuously for a fabulously frothy top. Once the chocolate has fully melted, stir in the Baileys. Remove from the heat.
- STEP THREE
Whip your double cream until it forms stiff peaks.
- STEP FOUR
Divide your Mexican hot chocolate between two mugs and breathe in the divine aroma. Top with your freshly whipped cream and serve with a cinnamon stick and chocolate chips.
About this Recipe
So, what is Mexican hot chocolate? Unlike European or American recipes, which tend to be sweeter, Mexican hot chocolate recipes use spices like cinnamon, chilli, and cayenne pepper along with bittersweet chocolate to create a richer, more complex flavour. If you’re wondering how to make Mexican hot chocolate, you’ll be pleased to know it’s simple—just make sure you add your spices, whisk it all thoroughly, and you’re good to go. Add a little vanilla extract for a sweeter twist.
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