Cinnamon Hot Chocolate

Chocolate Caliente con Canela

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Preparation info

  • Difficulty

    Easy

  • 7 to 8

    Servings

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

We used to have this hot drink on cold mornings with our breakfast or on winter evenings. Mi mamá used to make it for us, especially when all my nieces and nephews would spend the night. The full pot of hot chocolate would go a long way and it was very inexpensive for her to make. The scent of cinnamon boiling gave us the first hint that she was making this wonderful chocolate treat for us. When my kids were little I used to make it every winter, especially around Thanksgiving and Christmas. When they come home to visit for the holidays I always make a double batch and still it’s never enough. This drink warms you up from the inside out and drinking it together with my children over the holidays is the perfect excuse to reminisce about the good ol’ days.

Ingredients

  • cups water, divided
  • 3 cinnamon sticks
  • 5 tablespoons cocoa powder
  • 4 tablespoons cornstarch
  • 1 cup evaporated low-fat or whole milk
  • 8 tablespoons granulated sugar

Method

Bring cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.

Discard cinnamon sticks and return water to medium-low heat. Add cocoa powder and stir until dissolved.

In a separate cup, dissolve cornstarch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.

Add the milk and sugar and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.