Nothing wards off the winter chills quite so nicely as a steamy mug of rich, creamy hot chocolate. Ordinary hot chocolate is never a bad thing, but this Mexican-inspired version really kicks things up a notch with a note of cinnamon and a hint of spicy cayenne. Not only does it taste great, but the added spice really helps warm you from the inside out.

The key to great homemade hot chocolate is using high-quality chocolate, so use the best bittersweet chocolate you can get your hands on. You can also opt to use Mexican chocolate, which is available at some grocery stores and most Latin Markets; just be sure to omit the vanilla bean and cinnamon if you do. This spicy Mexican hot chocolate is best made fresh, but it can also be prepared in advance and reheated on a cold winter night. If reheating, be sure to either whisk or blend the hot chocolate well prior to serving; this important step ensures that it will be as smooth and foamy as when it was first made.

For a truly decadent treat, try serving the hot chocolate with a dollop of whipped cream or a small scoop of vanilla or coffee ice cream.

Spicy Mexican Hot Chocolate

Total prep time: 10 minutes
Active time: 5 minutes
Inactive time: 5 minutes
Yield or number served: 4

Ingredients

3/4 cup water

1 vanilla bean, split in half (substitute 1 teaspoon pure vanilla extract)

3/4 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper, or more to taste

Pinch of salt

2 1/2 ounces high-quality bittersweet chocolate, grated

2 cups whole milk

Directions

1. In a small saucepan, bring the water to boil. Add the split vanilla bean to the boiling water and stir in the sugar, cinnamon, cayenne, and salt. Simmer for about 1 minute.

2. Add the bittersweet chocolate and whisk until the mixture thickens. Then, whisk in the milk. Simmer for approximately 1 minute.

3. Serve immediately.