Mexican hot chocolate

In Anjum Anands recipe, red chilli powder, cinnamon and vanilla are used to spice up this classic drink
By Anjum Anand
Mexican hot chocolate
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 60 g dark chocolate, , minimum 70 per cent cocoa solids, broken into pieces
  • 250 ml water
  • 250 ml milk
  • 2 tbsp sugar, or to taste
  • ½ vanilla pods, split, seeds scraped out
  • 1 heaped tsp ground cinnamon
  • ¼ tsp red chilli powder, optional


1. Place all of the ingredients into a heavy-based pan and bring to the boil, then reduce the heat and simmer for a few minutes. Stir until the chocolate is melted. Remove and discard the vanilla pod.

2. Taste, adding more sugar or cinnamon to your liking. Froth up the hot chocolate with a stick blender and our into mugs to serve.

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