Homemade Hot Chocolate with Cinnamon & Ancho Chile
A rich and creamy hot chocolate, made in the traditional style using a chocolatera and molinillo whisk, spiced with cinnamon and ancho chile.
Servings 2 mugs
Calories 459kcal
Ingredients
- 2 oz Heavy Cream
- 2 ½ Cups Milk
- 2 Cinnamon Sticks
- 3 oz Dark Chocolate roughly chopped, see note
- ¼-½ tsp Ancho Chile Powder to taste
- Cinnamon and mini marshmallows for garnish
Instructions
- In a medium bowl or jar, use the whisk attachment on a hand mixer to whip the heavy cream, starting at low and gradually increasing to high, until it holds its own shape. Set aside.
- Combine the milk and cinnamon sticks in a chocolatera or medium saucepan, and cook over medium heat until just bubbling lightly, stopping before it reaches a full boil. Turn off the heat, and use tongs to remove the cinnamon sticks.
- Add in the chopped chocolate and stir using the whisk to keep it from sticking to the bottom until fully melted. Then add in the chile powder to taste.
- Turn the heat back on medium, and hold the molinillo whisk vertically, between your palms with the intricate, carved end in the hot chocolate. Roll the whisk between your palms quickly, as the milk begins to froth. If using basic equipment, quickly whisk back and forth to create a frothy mixture.
- Pour the hot chocolate into two mugs, leaving a little bit of space at the top. Add spoonfuls of the whipped cream, and garnish with mini marshmallows and ground cinnamon as desired. Serve immediately.
Notes
Dark chocolate: For a more intense chile flavor in your drink, you can use a spiced chocolate, like Taza Chocolate guajillo chili flavor. However, if you prefer it more mild, regular dark chocolate (around 60-80%) will work perfectly.