Make it: Mexican Hot Chocolate with Anhelo

November sponsor, Anhelo of Gatuxedo is here with a traditional Mexican treat! It is downright warm here in south Texas, so I’m going to have to crank up my air conditioning and make my boys and I a cup. It sounds too delicious to wait for Mother Nature to cooperate with the seasons. Enjoy!
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My Grandma Evelia, who still lives in my hometown in Central Mexico, used to make this Hot Chocolate for us – her eighteen grandchildren -every time we’d gather together before Christmas. If I didn’t get the sugar overdose so often, I would drink it every day during the fall and winter. The entire world deserves to try this. I’m sure you have most of the ingredients already.

Mexican Hawt Chocolate
(Makes two cups)

In a sauce pan:
Pour 2 cups of dairy (or soy) milk accompanied by a cinnamon stick.
Keep the fire medium-low.

In a bowl:
Mix 1/2 cup of unsweetened cocoa +
3/4 cup of sugar (if you suffer from sugar overdose, try half a cup) +
1/2 teaspoon of chili powder.

When milk starts to boil add the mix of your bowl.
Stir for a minute with a spoon or spatula.
Whisk manually for a couple more minutes until there are no lumps.
Turn off the burner and serve with whipped cream on the top.

Play your favorite record, lean back on your couch and enjoy the weather.

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Thank you so much for sharing! It sounds so easy and delicious. Visit Anhelo’s blog, Gatuxedo! She recently shared her Willow doily blanket. It is beeeeautiful! I am always so happy to see people stitching up my patterns. I’ll be back in a few days with a recipe for cooookies! They will be perfect with this hot chocolate and right on time for Thanksgiving!

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