Name: Cafe Finas Hot Chocolate Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups whole milk; 4 tbs unsweetened cocoa powder; 4 tbs granulated sugar; 4 oz semi-sweet chocolate, finely chopped or chips; 1 tsp vanilla extract; 1 pinch salt; 1 to taste whipped cream or marshmallows (for serving); 4 cups whole milk; 3 tbs unsweetened cocoa powder; 3 tbs granulated sugar; 4 oz dark chocolate, finely chopped (at least 60% cacao); 1 tsp ground cinnamon; 1 each cinnamon stick; 1 tsp ground ancho or mild chili powder (optional); 1 tsp vanilla extract; 1 pinch salt; 1 to taste whipped cream or cinnamon-dusted foam (for serving)

Method

Hot Chocolate Base (regular)

Prepare dry mix

In a small bowl whisk together the unsweetened cocoa powder, granulated sugar, and a pinch of salt until evenly combined and free of lumps.

Warm milk

Pour 4 cups of whole milk into a medium saucepan and warm over medium-low heat until it begins to steam and small bubbles form around the edges (do not boil), about 4–6 minutes.

Incorporate dry mix

Whisk the dry mix into the warm milk until fully dissolved and smooth, about 1 minute. Continue to heat gently.

Add chocolate

Add the 4 oz chopped semi-sweet chocolate and whisk continuously until chocolate is completely melted and the mixture is glossy and smooth, about 2–3 minutes.

Finish

Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness if needed by adding up to 1 additional tablespoon sugar.

Serve

Ladle into mugs and top with whipped cream or marshmallows as desired. Serve immediately.

Hot Chocolate Base (Mexican / cinnamon variation)

Prepare spice mix

In a small bowl combine the cocoa powder, granulated sugar, ground cinnamon, and a pinch of salt. If using chili powder, add it here and mix thoroughly.

Warm milk with cinnamon stick

Pour 4 cups of whole milk into a medium saucepan and add the cinnamon stick. Warm over medium-low heat until steaming and small bubbles form at the edges, about 5 minutes, allowing the cinnamon stick to infuse the milk.

Dissolve dry mix

Remove the cinnamon stick (optional to keep for stronger flavor) and whisk the spice/cocoa/sugar mix into the warm milk until smooth and no lumps remain.

Add chocolate and meld flavors

Add 4 oz chopped dark chocolate and whisk until fully melted and the drink is smooth and slightly thickened, about 2–3 minutes. If you left the cinnamon stick in, keep it in while whisking then remove before serving if desired.

Finish

Take the pan off the heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness or spice (an extra 1/2 tsp ground cinnamon or a pinch more chili) to preference.

Serve

Ladle into mugs and top with whipped cream or a light dusting of ground cinnamon. For an authentic touch, use thick foamed milk or a cinnamon stick garnish.