Over six months ago, I tried one of the best hot cocoas ever from Stanza Coffee & Wine Bar in the Haight-Ashbury district in San Francisco. They offered a Mexican Hot Chocolate was available for a limited time. It was a tasty, chocolaty and creamy cocoa with a kick.
The barista explained that it was Mexican chocolate with cayenne pepper and cinnamon. I loved that the heat from the cayenne toned down the sweetness, and I finished my entire serving. Lately, with the cold winter weather in southern Cali, I was inspired to recreate an easy, similar version at home using store bought Ghirardelli Premium Hot Cocoa.
It’s a very simple recipe to make at home. Just add two ingredients to perk up your ordinary hot cocoa. Adjust cayenne based on whether you prefer hot, medium or mild. Enjoy this decadent treat served in a large mug is on a cold winter night by the fire or serve after dinner as a dessert.
*Please note, use room temperature milk to avoid clumping, and stir frequently with a whisk to prevent protein film from forming when heating milk over the stove.
- 1.5 cup whole or reduced milk (do not use less than 2%)
- 2 tbsp Ghiraidelli Premium Hot Cocoa
- ½ teaspoon ground cinnamon
- less than ¼ teaspoon (1/8 teaspoon for mild)
- Heat milk in medium heat in a small pan
- Add and dry ingredients (cocoa, cinnamon, and cayenne)
- Stir frequently with a whisk
- Remove from heat once steamed, and little bubbles form on edges. Serve in a large mug. Enjoy!