Mexican Hot Chocolate

🔥 Prep

• Measure out 500 ml of milk.
• Break or chop the 50 g dark chocolate into small pieces.
• Measure out 1 tsp of cinnamon.
• Measure out ¼ tsp (0.25 tsp) of chili powder.

🔥 Cook

• 1. Pour the 500 ml milk into a small saucepan and heat over medium heat until it just begins to steam, about 2 minutes.
• 2. Add the chopped dark chocolate to the warm milk and stir continuously until fully melted, about 1 minute.
• 3. Stir in the 1 tsp cinnamon and 0.25 tsp chili powder, ensuring the spices are evenly distributed.
• 4. Increase to medium‑high heat and bring the mixture to a gentle simmer, then reduce to low heat and let it simmer for 3 minutes, stirring occasionally to prevent scorching.
• 5. Remove the saucepan from heat and taste; adjust sweetness if desired (optional: add a pinch of sugar).
• 6. Pour the hot chocolate into mugs and serve immediately.

🔥 Serve

• Serve in warmed mugs, optionally topped with a dollop of whipped cream or a sprinkle of extra cinnamon.
• Pair with churros, biscotti, or a slice of sweet pan dulce for dipping.
• For an extra kick, add a tiny pinch more chili powder on top before serving.