How to Make Mexican Hot Cocoa

Chocolate, the way your abuelita used to make. You know, if she was cool.

What You Need:

4 TBL Butter
1 TBL cinnamon
1/2 TBL chili powder
1 TBL cocoa powder
1 1/2 cups bittersweet chocolate

For 1 cup of cocoa:
1/2 cup water
1/2 cup evaporated milk
2 oz. chopped Mexican chocolate

Mexican Hot Chocolate, just like your Abuelita used to make!

In a small pot, melt your butter.

Add your cinnamon, chili powder and cocoa and stir to combine.

Put the burner on low and add your chopped chocolate.

Once it melts completely, divide by 6 in some freezer safe molds like these, about 2 oz. each.

Once they’re frozen solid, keep in a zip top bag in the freezer.

To make a cup of Mexican cocoa, take one of these blocks and place it in a small pot. Add 1/2 a cup of water and cook it on medium until it melts, whisking all the while.

Add your milk and allow to come to a low simmer. You can serve it right away or…

Take it to your french press and pump it a few times to get it good and frothy.

Then pour it in your favorite mug and top it with some whipped cream.

Guzzle responsively, vato.