Big-Batch Mexican-Spiced Hot Chocolate
We all know that mugs of velvety hot chocolate are an essential for any snow day. From now on, though, it’s time to treat yourself to the Mexican-spiced upgrade. With just enough warm spices to make your taste buds tingle, this rich drink comes off tasting even more intensely chocolatey and luxurious.
Ingredients
Ingredients
- 15 ounces bittersweet chocolate, finely chopped
- 1/3 cup Dutch-process unsweetened cocoa powder
- 1/3 cup packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 12 cups (3 quarts) whole milk
- 1/4 teaspoon fine salt
- 1 tablespoon vanilla extract
- Cinnamon sticks, for serving (optional)
Instructions
- Whisk together the chocolate, cocoa powder, sugar, cinnamon, and cayenne (if using) in a Dutch oven or large pot. Pour in the milk and set the pot over medium heat.
- Bring to a simmer, whisking occasionally, until hot and smooth, 8 to 10 minutes. Remove from the heat and stir in the salt and vanilla extract. If not serving immediately, cover and set on a burner over low heat. Ladle into mugs and garnish with cinnamon sticks.