In Mexico you can bet the hot chocolate is spicier and more flavorful than the regular ones in other countries. If everything else is, why would such a staple drink be any different :) ?
So, according to tradition, to label a hot chocolate as "Mexican" you need to make sure it contains a kick of coffee and one of cinnamon (the trademarks), make it pretty light (only with milk and a little water instead of the liquid cream some people use) and to serve it with a little spritz of whipped cream.
And you have yourself a lovely hot chocolate for spring-autumn-winter evenings, to enjoy ideally next to cookies or on its own. :)
Recipe source: many, but foremost here.
Last year: Three cheese pasta with bell peppers and cranberries.
Two years ago: Blue skies cocktail (Blue curacao milk), Fastest home-made crackers (Romanian saratele) and Oeufs Cocotte (French baked eggs).
Ingredients (serves 3):
- 450 ml milk
- 4 tablespoons cocoa
- 1 and 1/2 teaspoon cinnamon
- 1 teaspoon instant coffee granules
- 4 tablespoons brown sugar
- 100 ml water
- some whipped cream to serve
Bring the milk, water, cocoa, cinnamon, coffee and sugar to a boil and stir well until everything is well blended and combined. Remove from the heat, transfer to serving mugs, allow to cool a bit (down to drinking temperature), spritz a little whipped cream on top of each and dig in! :)