Mexican hot cocoa
Description
The recipe won't take much time. Since the bitterness of the hot pepper is perfectly balanced by the milk, the drink has no bitter aftertaste. The hot pepper only slightly tingles the tongue, but then it's overpowered by the sweetness and richness of the chocolate finish. It's very unusual and unique. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Instead of cinnamon sticks, you can use ground cinnamon.
- 2
Step 2
Pour milk of any fat content into a saucepan or pot, and add cinnamon sticks to it. If you don't have cinnamon sticks, use 1/4 tsp of ground cinnamon instead. By the way, you can substitute dairy milk with soy, coconut, or other non-dairy milk.
- 3
Step 3
In a separate ramekin or bowl, mix the dry ingredients: cocoa, sugar, ground black pepper, salt, and vanilla sugar. Keep in mind that the darker the cocoa powder color, the darker the resulting drink will be!
- 4
Step 4
Only when the milk is thoroughly heated, remove the cinnamon sticks and add the dry ingredients. Since cocoa powder contains a small amount of cocoa butter, it will not mix into cold liquid but will form lumps instead.
- 5
Step 5
Thoroughly whisk all the contents of the container so that the cocoa powder is well incorporated into the milk. Heat almost to boiling, then turn off the heat.
- 6
Step 6
Pour the Mexican hot chocolate into cups and serve hot! Treat your friends.