This recipe serves 2 and is by far the best way to have a hot chocolate. By using actual dark chocolate instead of the powdered varieties you are able to conjure a richer chocolatey flavor that the others do not live up to. With the ground cinnamon and cayenne pepper adding that spice element to it, it helps create a warming beverage that is simply perfect for those winter months.
To make this recipe, we use the molinillo whisk stirrer. The reason why is that it is like no other in terms of how frothy it can make the milk. This is not only because of the circular rings below the head but due to the slits all around the base. The simple whisking motion allows the ingredients to mix to perfection, ensuring the best type of hot chocolate. This recipe can be adjusted to your taste, traditionally it is made using cows milk however, we personally enjoy it with soya milk. If you are serving it for children you could, of course, use less cayenne pepper or could even leave it out altogether.
Ingredients:
2 - 3 tbs unsweetened dark chocolate
2 tbsp sugar
1/2 tsp ground cinnamon
1 cinnamon stick
2 cups whole cows milk or soya milk
1/2 tsp vanilla extract
1/4 tsp Cayenne pepper optional
Cocoa powder for dusting
Method:
Pour two cups of milk into a saucepan
Add half a tsp of cinnamon, 1/4 tsp of cayenne pepper & your sugar
Keep whisking until it starts bubbling around the edges and then add your diced chocolate
Add vanilla extract
Once boiled pour it into a cup and finish with a cinnamon stick, and top with some cocoa powder and enjoy!
When making a traditional Mexican hot chocolate, you need to have the authentic molinillo whisk for such an occasion.
