Mexican Hot Chocolate Recipe
This warm, comforting Mexican Hot Chocolate is perfect for an evening snack. Made with simple, flavorful ingredients, it features a blend of milk, cinnamon, dark chocolate, and palm sugar, creating a rich, spiced drink. Corn flour is added to give it a silky smooth texture. Whether paired with a cookie, banana bread, or lemon pound cake, this drink will surely satisfy your cravings.
Ingredients:
- 500 ml Milk
- 2-inch Cinnamon Stick (Dalchini)
- 50 grams Dark Chocolate
- 20 grams Palm Sugar (or Jaggery)
- 1 tablespoon Corn Flour
- 1/4 cup Water (for mixing with corn flour)
Preparation Time: 0 mins
Cook Time: 15 mins
Course: Snack
Cuisine: Mexican
Diet: Vegetarian
Instructions:
- In a medium-sized pot, bring the milk to a boil along with the cinnamon stick, dark chocolate, and palm sugar. Stir occasionally until the chocolate and sugar dissolve completely and the milk is infused with the flavor of the cinnamon.
- In a separate bowl, mix the corn flour with 1/4 cup of water to form a smooth paste.
- Gradually pour the corn flour mixture into the milk, stirring continuously to avoid lumps. Keep stirring until the milk thickens to your desired consistency.
- Once thickened, remove from heat and discard the cinnamon stick.
- Serve hot, ideally with a side of cookies, banana bread, or lemon pound cake.
Enjoy your rich, flavorful Mexican Hot Chocolate, perfect for a cozy snack!
