Recipe courtesy of Gale Gand

Mexican Hot Chocolate

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  • Total: 12 min
  • Prep: 12 min
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2 cups milk

1/4 teaspoon ground cinnamon

1 cinnamon stick

1-ounce semisweet chocolate

3 drops vanilla extract

Whipped cream, for garnish


  1. In a heavy saucepan, heat the milk, ground cinnamon and cinnamon stick until simmering. Add the chocolate and let melt. Remove from heat and add vanilla extract. Transfer to mugs and serve with whipped cream.