This Mexican hot chocolate is the dreamiest hot chocolate ever! This cocoa is thick, silky and so chocolatey.
Each sip yields a luscious sweetness that gives way to a spicy surprise!
I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own. #SweetSwaps #SplendaSweeties
Nothing beats a steaming cup of hot chocolate on a cold, snowy day. When I was a kid, hot chocolate packets were all the rage. I’d fill my mug up with hot tap water and pour my little packet right in. If that packet had mini marshmallows, then life was REALLY good!
Eventually, I stumbled upon the recipe for cocoa using real cocoa powder. This, my friends, was a real game changer. Cocoa powder, sugar, and milk heated together would supply me with a much creamier cocoa then water and hot chocolate packets. This would be the same recipe I would use every time the craving for some cocoa would hit.
As I’ve gotten older, I’ve discovered that to have truly rich and creamy homemade hot cocoa you not only need cocoa powder, sugar, and cream but real chocolate too!
After all the presents have been opened on Christmas morning, my husband will start up a fire while I prepare cocoa for the family. The five of us will cozy up by the fire and examine all our presents. Homemade hot chocolate is a must over the holidays. It warms everyone up as they come in from the cold, it feels homey and intimate and it pleases adults and children alike!
This Mexican hot chocolate is a little different from your average hot chocolate. This hot chocolate packs a little heat! Cinnamon and ancho chile powder add a subtle heat that hits you just after the silky chocolate slides down your throat and lands in your happy belly. You can adjust the amount of cinnamon and chile powder to your taste, but do not skimp on the chocolate!
I also used SPLENDA® Naturals Stevia Sweetener in this recipe. This sweetener is a great-tasting, no-calorie natural sweetener made with stevia extract which leaves no bitter aftertaste; this means that each sip explodes with lots of chocolate flavor and bold spices!
More cocoa for you!
This Mexicon hot chocolate is sweet and rich with just a touch of spice!
2 minPrep Time
10 minCook Time
12 minTotal Time
- 1 ½ cups half and half
- 1 ½ cups heavy cream
- 4 tablespoons cocoa
- 3 packets SPLENDA® Naturals Stevia Sweetener
- 1 teaspoon cinnamon
- 1 cup semi sweet chocolate, chopped
- ¼ teaspoon ancho chile powder
- Heat half and half and cream in a saucepan over medium heat. Whisk in cocoa powder, sweetener and cinnamon until cocoa powder and sugar have dissolved and the mixture has been combined.
- Stir in chocolate and chile powder. Reduce heat and continue to heat hot chocolate until it is thick and creamy. Stir in chile powder. Serve.