Hot Chocolate (Mexican Style)


I hope you’re all having a nice holiday season so far!
It’s about two weeks until Christmas and I’m getting into the mood.

In Germany, we celebrate the “Adventszeit” in the run up to Christmas with an “Adventskranz”, a wreath with four candles that get lit up in the four Sundays in the run up to Christmas, starting with one on the first “Advent Sunday”, two on the second and so on. 

I’m in London right now and am not quite keeping the tradition going here this year but, as you can see in the photo, I have got a wreath and candles…and reindeer…and hot chocolate! So I guess I was a little inspired by American traditions too.

Hot chocolate is as good on a cold winter’s evening as it is on a winter’s morning, especially when it is still dark and you might need a little boost to get going. This Mexican inspired hot chocolate should help with this, thanks to a pinch of chili. If you don’t like this spicy kick just make the hot chocolate without the chili and it’s still a very good cup of cocoa!

For 2 cups you will need:

  • 1 cup of milk – almond or soy would work just as well as dairy
  • 1 cup of water
  • 1/4 cup pure cocoa powder
  • 1/3 cup of honey
  • 1 tsp vanilla essence
  • 1/4 tsp cinnamon
  • a pinch of chili (optional)
  • a pinch of salt

To serve:

  • 2 sticks cinnamon bark sticks
  • 6 marshmallows

In a pan, heat the milk, water, honey and vanilla essence on a low heat.
Be careful not to let the milk come to boil.

While the milk is heating up, mix the cocoa powder, with the cinnamon, chili and salt in a small bowl. When the milk is warm pour about a table spoon worth of it into your cocoa mix and stir it together, pressing away any lumps that might form with the back of a spoon. When you have an even paste, add it to the milk pan and continue stirring it over a low heat for about 5 minutes – again, not allowing it to boil!

Serve the cocoa in mugs or drinking bowls with a stick of cinnamon and a few marshmallows that will melt into the drink…enjoy!

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