Abuela Carmen's Spiced Hot Chocolate
Serves 4Prep 5m · Cook 15mSnackDrinks
My abuela made hot chocolate on the first cold night of the year, and the whole building somehow knew to knock. She spun the wooden whisk between her palms like she was starting a fire, and in a way she was. The pinch of chili was her secret; the extra cups by the stove were her heart.
Ingredients
- 4 cups whole milk
- 5 ounces dark chocolate (around 70%), chopped
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons sugar, or to taste
- 1 cinnamon stick
- 1/8 teaspoon ground chili or cayenne (optional, but traditional in our house)
- Pinch of fine salt
- 1 teaspoon vanilla extract
Instructions
- Warm the milk with the cinnamon stick in a saucepan over medium heat until steaming — do not boil.
- Whisk in the cocoa powder, sugar, chili, and salt until smooth.
- Add the chopped chocolate and whisk until fully melted and glossy.
- Simmer very gently for 5 minutes so the cinnamon can speak up, whisking now and then.
- Off the heat, remove the cinnamon stick and stir in the vanilla.
- Whisk hard for 30 seconds until frothy (or use a whisk rolled between your palms, the old way) and pour into small cups. It is rich — small cups are correct.
Recipe by Lucía R.