Ever wondered how to make Mexican Hot Chocolate? I've got the best Mexican Hot Chocolate Recipe ever for you! Lot's of spices and mixable with ANY kind of milk.
Cut open vanilla bean lengthwise so the seeds have an easy way out add vanilla bean, piloncillo, raw cacao powder, cloves, anis star and cinnamon sticks to a saucepan and cover with 2 cups of water.
Bring to a boil and reduce heat to a simmer. Cover the pot for about 5 minutes or until the sugar dissolved. Then remove the lid and let simmer uncovered for 15-20 minutes or until syrup-like consistency.
Fish out spices or strain using a sieve.
Heat 1 cup of milk of choice (froth if you like) and mix 1/4 cup of syrup with 1 cup hot milk. Sprinkle with a little ground cinnamon and enjoy!
The chocolate syrup can be stored in the fridge for 3-5 days.
Nutritional Information excluding milk because different milks have different nutritional values.