Have you seen the movie Chocolat? You know, the one where Juliette Binoche makes amazing chocolate treats and Johnny Depp falls in love with her? I’m pretty sure every girl in the entire world secretly loves to curl up with a giant box of chocolates and swoon over their romance. Juliette serves a hot cocoa that looks simply divine throughout the show and I decided it was high time I make a copycat version. This Mexican hot chocolate is a little bit of a cheat version, but tastes just as amazing!
The secret is in the spices. I am going to have you add both cinnamon AND chili powder. I know what you are thinking… That is just crazy talk. Who on earth would mess with delicious chocolate by stirring in something so spicy?! But I promise you are going to love the addition and will thank me for introducing you. This beverage has slowly replaced my favorite apple cider and is the perfect way to warm my belly on these cold winter days. Er… Fall? I guess we still have a few more weeks until the official first day of winter, but with the snow and cold temperatures here in Utah I’m fooled.
- 3 tablespoons hot cocoa mix
- 1 tablespoon chocolate syrup
- 1/2 teaspoon cinnamon
- pinch chili powder
- 1 cup milk, heated just to a boil
- Whipped cream, optional
- Combine the cocoa mix, syrup, cinnamon, and chili powder in a large mug. Slowly stir in the warmed milk until all of the ingredients are combined.
- Top with whipped cream and enjoy.
If you whip 1/2 a cup of heavy cream with one tablespoon of powdered sugar until the mixture is stiff it’s almost better than marshmallows. Put a dollop or two of that along with a sprinkle of cinnamon and sugar for a fun topping. If you are making this for little ones I suggest skipping the chili powder. It does add a bit of a kick that my five year old didn’t care for too much. Consider this a sophisticated version of a childhood favorite.