Recipe: Mexican Hot Chocolate


Mexican Hot Chocolate, Courtesy:
Mexican Hot Chocolate, Courtesy:

It’s just about that time when we have all had enough of winter. It’s mid-February and we just can’t wait for the cold to subside. While we are waiting, how about a nice big cup of Mexican hot chocolate? It might be just the thing to help us get through these blustery nights.


6 (12-ounce) cans evaporated milk
4 tsp. ground cinnamon
1 Tbsp. vanilla extract
1 tsp. ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips
Cocoa powder, for serving


  1. In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg.
  2. Add chocolate chips and stir until chocolate is melted.
  3. Cover and turn heat to low for 5 minutes.
  4. Serve hot, with a dusting of cocoa powder.

Food Mingle Blog Alternatives and Substitutions:

  • This hot chocolate was quite decadent, and a bit too thick for me. Next time, I would substitute 2% milk for some of the evaporated milk.

Yield: 8 servings

Source:, courtesy: Sandra Lee, Show: Semi-homemade cooking, Episode: Crossword Puzzle



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