By Linda Ditch

Mexican Hot Chocolate


6 cups whole milk

1/2 cup sugar

6 ounces semisweet chocolate, chopped

1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon cayenne pepper, to taste

2 teaspoons vanilla extract

Whipped cream, to serve


In a large, heavy-bottomed saucepan, mix together one cup of milk, with the sugar, chocolate, cinnamon and cayenne. Cook over medium-low heat, stirring constantly, until the chocolate is melted. Gradually stir in the remaining 5 cups milk. Cook, stirring, until the milk is very hot. Do not allow the mixture to boil. Remove from the heat and set aside.

Remove the pan from the heat and stir in the vanilla extract. Beat with a hand beater until very frothy. Pour the hot chocolate into mugs, dollop each with whipped cream, and serve. Serves 6. 

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  • Linda Ditch

    Linda Ditch

    Linda Ditch is a food writer who inherited her love of cooking from her dad. She learned most of her cooking skills watching her grandmother cook in her farmhouse kitchen, and from TV chefs like Julia Child, Jacques Pippen and Graham Kerr. Her work appears regularly in KANSAS! Magazine and Topeka Magazine. You can... Read more