Daily Bite: Mexican Hot Chocolate

You're family will fall in love with this cold weather treat.


²/³ cup heavy whipping cream, chilled
½ tsp. ground canela or cinnamon
2 tsp. sugar
4 cups whole milk
3 disks (about 9 oz.) Mexican chocolate, such as Ibarra, coarsely chopped
½ tsp. ancho chile powder, plus more to taste
1 vanilla bean
4 sticks canela or cinnamon


IN CHILLED MIXING bowl, beat heavy cream with electric mixer on low speed for about 30 seconds. Add ground canela and sugar, and beat with gradually increasing speed until peaks form,
about 5 minutes. Refrigerate until ready to use. In medium saucepan, add milk, chocolate and 1/2 tsp. chile powder, or more.

if desired. Scrape seeds from vanilla bean, then add seeds and pod to pot. Heat mixture over medium heat, stirring with molinillo (chocolate frothing tool) or whisk, until very hot and most of chocolate has melted. Remove from heat and discard vanilla pod. Using molinillo, whip vigorously for several minutes, until frothy. Pour hot chocolate into 4 oversized mugs. Garnish each with canela stick and generous dollop of whipped cream. Makes 4 servings.
Cooking time: 25 minutes -Wendy G. Ramunno