Mexican hot chocolate is known for its bold cocoa flavour, warming cinnamon and frothy finish. This pantry-friendly version uses Barbours Ground Cinnamon and Vanilla Extract, with a small pinch of Cayenne Pepper for gentle heat.
It is rich without being heavy, easy to make in one saucepan and simple to adjust for everyone around the table. Keep the cayenne subtle for a quiet warmth or add a little more if you want the spice to linger.
Makes 4 cups | Preparation: 5 minutes | Cooking: 10 minutes
Ingredients
- 4 cups milk or unsweetened oat milk
- 1/4 cup unsweetened cocoa powder
- 100 g dark or semi-sweet chocolate, finely chopped
- 2 tablespoons brown sugar, plus more to taste
- 1 teaspoon Barbours Vanilla Extract
- 1 teaspoon Barbours Ground Cinnamon
- A small pinch of Barbours Cayenne Pepper, about 1/16 teaspoon to start
- A pinch of salt
Method
1. Add the cocoa powder, brown sugar, cinnamon, cayenne and salt to a medium saucepan. Whisk in about 1/2 cup of the milk until the mixture is smooth and no dry cocoa remains.
2. Pour in the remaining milk and place the saucepan over medium heat. Warm gently, whisking often, until steam begins to rise. Do not let the milk boil.
3. Add the chopped chocolate and continue whisking until it is completely melted and the drink looks smooth and glossy.
4. Remove the pan from the heat and stir in the vanilla extract. Taste, then add a little more sugar or the tiniest extra pinch of cayenne if needed.
5. Whisk briskly for 20 to 30 seconds to create a light foam, then pour into warm mugs and serve immediately.
Make It Your Own
For a more intense chocolate flavour, use bittersweet chocolate. For a softer family version, use semi-sweet chocolate and leave the cayenne out of the saucepan, adding it only to individual cups.
A spoonful of whipped cream, a dusting of cinnamon or a few chocolate shavings makes it feel especially generous. The recipe can also be halved for two mugs.
Why the Combination Works
Cinnamon draws out chocolate's warm, roasted character. Vanilla rounds the edges and makes the chocolate taste fuller, while cayenne creates a slow finish without turning the drink into a challenge. Each ingredient has a clear job, and together they create much more depth than cocoa and sugar alone.