Mexican Hot Chocolate with Peppermint

December 17, 2015
mexican hot chocolate, dessert, mexican, spicy, holiday entertaining, hot chocolate, warm, comforting

Who doesn’t love a nice cup of hot chocolate around the holidays? Yes I know I shouldn’t really talk as this year isn’t the most frigid in Florida, but hey one can dream right? So on go my boots, scarf, and my hot chocolate in hand whilst in 88 degree weather. Ahhh! Ha! Ha! Make you and your loved ones a cup of this delicious Mexican hot chocolate with peppermint, whether in Florida or not, and channel the spirit and warmth of the holidays.

mexican hot chocolate, dessert, mexican, spicy, holiday entertaining, hot chocolate, warm, comforting

Mexican Hot Chocolate with Peppermint

Ingredients

4 cups whole milk
2 wheels Taza Mexican dark chocolate chips
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/8 teaspoon chile powder (can omit if you’re not into spicy chocolate)
1/4 teaspoon ground cinnamon
Pinch of salt

Additional Toppings & Fixings

Homemade whipped cream (I use the iSi whipped cream carafe… I fill it with heavy cream to the fill line then add 10 pumps of Starbucks Vanilla Syrup, inject with pressurizer then serve…just a little trick I learned when I worked at Starbucks 10 years ago) 
Finely grated taza chocolate
Gingerbread House Mug Toppers from Anthropologie
Peppermint Spoons (will eventually melt into the hot chocolate, which is what you want to achieve)

Prepare

1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat.

2. Grate Taza chocolate into milk mixture while whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).

3. Pour into 4 large mugs and serve with desired toppings and fixings.

Mexican Hot Chocolate with Peppermint
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 cups whole milk
  2. 2 wheels Taza Mexican dark chocolate chips
  3. 2 tablespoons sugar
  4. 2 teaspoons pure vanilla extract
  5. 1/8 teaspoon chile powder (can omit if you're not into spicy chocolate)
  6. 1/4 teaspoon ground cinnamon
  7. Pinch of salt
  8. Additional Toppings & Fixings
  9. Homemade whipped cream (I use the iSi whipped cream carafe... I fill it with heavy cream to the fill line then add 10 pumps of Starbucks Vanilla Syrup, inject with pressurizer then serve...just a little trick I learned when I worked at Starbucks 10 years ago)
  10. Finely grated taza chocolate
  11. Gingerbread House Mug Toppers from Anthropologie
  12. Peppermint Spoons (will eventually melt into the hot chocolate, which is what you want to achieve)
Instructions
  1. 1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat.
  2. 2. Grate Taza chocolate into milk mixture while whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).
  3. 3. Pour into 4 large mugs and serve with desired toppings and fixings.
Florida Girl Cooks http://floridagirlcooks.com/

mexican hot chocolate, dessert, mexican, spicy, holiday entertaining, hot chocolate, warm, comforting

mexican hot chocolate, dessert, mexican, spicy, holiday entertaining, hot chocolate, warm, comforting

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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