MEXICAN HOT CHOCOLATE

Ingredients

• 3-4 sticks Cinnamon Sticks (Whole sticks, tied together in cheesecloth)
• 10-12 berries Allspice Berries (Optional, tied with the other spices)
• 20 cloves Whole Cloves (Tied with the other spices)
• 1 piece Cheesecloth (Used to bundle spices; cut to size)
• 130 grams Piloncillo (Unrefined Mexican cane sugar; can substitute dark brown sugar)
• 3 cups Water (Filtered water)
• 3 cans (12 oz each) Evaporated Milk (Can use whole milk instead, but texture will be lighter)
• 1 can (14 oz) Sweetened Condensed Milk (Add to taste; you may use less if you prefer less sweetness)
• 16 ounces Baker's Chocolate (Use equal parts unsweetened (8 oz) and semi‑sweet (8 oz), roughly chopped)
• 1 tablespoon Mexican Vanilla Extract (Pure vanilla, preferably Mexican style)
• 1 pinch Salt (Enhances flavor)

Instructions

1. Bundle Spices

   Place the cinnamon sticks, allspice berries, and whole cloves in the center of a piece of cheesecloth and tie securely with kitchen twine to form a spice bundle.

   Time: PT5M

2. Steep Spices in Water

   Add 3 cups of water to the saucepan, drop in the spice bundle, and bring to a gentle boil over medium heat. Once bubbling, reduce to a simmer.

   Time: PT5M

   Temperature: Medium heat

3. Dissolve Piloncillo

   Stir in 130 g piloncillo (or dark brown sugar) and a pinch of salt. Let the mixture simmer, stirring occasionally, until the piloncillo fully dissolves, about 10 minutes.

   Time: PT10M

   Temperature: Low to medium simmer

4. Add Evaporated Milk

   Pour in the three 12‑oz cans of evaporated milk. Keep the heat on low‑medium and let the mixture gently simmer for 12 minutes, stirring occasionally to prevent a skin from forming.

   Time: PT12M

   Temperature: Low to medium heat

5. Melt Chocolate

   Add the roughly chopped 16 oz of baker’s chocolate (8 oz unsweetened + 8 oz semi‑sweet). Whisk continuously over low heat until the chocolate is completely melted and the mixture is smooth, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Stir in Sweetened Condensed Milk

   Add the 14‑oz can of sweetened condensed milk. Stir until fully incorporated; taste and adjust sweetness if desired (you may use less than the full can).

   Time: PT2M

7. Finish with Vanilla

   Remove the saucepan from heat. Stir in 1 Tbsp Mexican vanilla extract until evenly distributed.

   Time: PT1M

8. Blend for Extra Smoothness (Optional)

   If you want an ultra‑silky texture, transfer the hot chocolate to a blender and blend on low for 30 seconds, then pour into mugs.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

8 g

Carbohydrates

100 g

Fat

35 g

Fiber

2 g