This easy Mexican Hot Chocolate will warm you up from the inside out. Made with canela (cinnamon sticks) steeped in water to infuse flavor, warmly spiced Mexican chocolate, and the milk of your choice, this cozy beverage is the perfect pick for sweater season.
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TOTAL TIME: 1 H 5 Min
– 8 1/4 cups water, divided – 3 cinnamon sticks – 6 ounces Mexican chocolate – 4 tablespoons corn starch – 1 cup milk, whole or almond milk – Kahlua or Peppermint schnapps, optional
Step 1 – Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
Step 2 – Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
Step 3 – In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
Step 4 – Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
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