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Mexican Hot Cocoa
This recipe is kosher for Passover.
Mexican Hot Cocoa Eileen Goltz | Dairy
40 minutes 20 minutes
20 minutes
Makes 4 servings

The addition of the chili powder, while not familiar to most, is a wonderful way to add an authentic south of the border flavor to your cocoa

  • 2 cups evaporated milk (NOT CONDENSED)
  • ½ cup milk
  • ½ cup chocolate liqueur
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • 1 Tablespoon unsweetened cocoa
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ancho chili powder
  • 6 cinnamon sticks
  • 2½ oz. bittersweet chocolate, broken into pieces
  • ¼ cup whipping cream

  1. In a sauce pan combine the evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder and whisk to combine.
  2. Add 2 of the cinnamon sticks and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted.
  3. Gently bring the mixture to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes.
  4. Combine the cream with remaining 1/2 teaspoon cinnamon and beat until peaks form.
  5. Ladle 2/3 cup hot cocoa into each of 4 mugs, top with 2 Tablespoons whipped cream, and garnish with a cinnamon stick.