I love Mexican Hot Chocolate. The touch of cinnamon gives it a sophistication worthy of more adult tastes. For years now I’ve been buying the blocks that you have to grind in a blender in order to add them to your hot milk and have them melt in a reasonable period of time. As delicious as the finished product is, the time and appliance-consuming process took some of the enjoyment out of it.
So when I saw a recipe for Homemade Chocolate Syrup on http://wholesomemommy.com/, I wondered if it could be adapted. Why not – it starts with dry ingredients so ground cinnamon could easily be mixed in with them, right? Right! I nailed it with just one attempt by adding a tablespoon of cinnamon to the cocoa, sugar and salt mixture. The result is divine Mexican Hot Chocolate that’s easy to make for one person or a crowd.
Mexican Hot Chocolate Syrup
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder (I used Callebaut Belgian, very rich stuff)
1 tablespoon ground cinnamon
dash of salt
1 cup water
1 teaspoon Vermont Vanilla Pure Vanilla Extract
In a small saucepan whisk together sugar, cocoa, cinnamon and salt.
Add water. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat and cook 1 minute.
Remove from heat and add vanilla. Cool.
To make Mexican Hot Chocolate, add two tablespoons of syrup for every eight-ounces of warm milk. Store extra syrup in refrigerator.
I poured my syrup into an empty 16-ounce honey jar and had about four ounces left for a smaller container. You can also adjust the cinnamon to your taste – I think the proportions are perfect but you might like more or less. This will make a great Christmas gift for neighbors and friends as well as a great item for food swapping. Disfrútate!