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Mexican Hot Cocoa
This recipe is kosher for Passover.
Mexican Hot Cocoa Eileen Goltz | Dairy

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)
1/2 cup milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
6 cinnamon sticks
2 1/2 ounces bittersweet chocolate, broken into pieces
1/4 cup whipping cream


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. Add 2 of the cinnamon sticks and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring the mixture to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine the cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 2/3 cup hot cocoa into each of 4 mugs top with 2 tablespoons whipped cream and garnish with a cinnamon stick.