recipe

This recipe is inspired by a type of hot chocolate that's traditional in Mexico and often enjoyed during the holiday of Día de los Muertos. It's usually made with Mexican table chocolate, which is flavored with cinnamon and sometimes other spices. To mimic that flavor, we add cinnamon and a dash of cayenne pepper to this sweet, cozy cocoa.

safety
  • Uses the microwave
difficulty
  • Beginner
time
  • 15 minutes
yield
  • Serves 10 (Makes 3½ cups mix)

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Gather Cooking Equipment

Dry measuring cups
Measuring spoons
Liquid measuring cup
Food processor
Rubber spatula
Airtight storage container
1
large mug (per serving)
Oven mitts
Spoon

Prepare Ingredients

1½ cups (4½ ounces)
nonfat dry milk powder
1 cup (4 ounces)
confectioners’ (powdered) sugar
¾ cup (2¼ ounces)
Dutch-processed cocoa powder
¾ cup (4½ ounces)
semisweet chocolate chips
1 teaspoon
vanilla extract
1 teaspoon
ground cinnamon
⅛ teaspoon
cayenne pepper
⅛ teaspoon
salt
1 cup (8 ounces)
milk (per serving)
1
 
1½ cups (4½ ounces)
nonfat dry milk powder
1 cup (4 ounces)
confectioners’ (powdered) sugar
¾ cup (2¼ ounces)
Dutch-processed cocoa powder
¾ cup (4½ ounces)
semisweet chocolate chips
1 teaspoon
vanilla extract
1 teaspoon
ground cinnamon
⅛ teaspoon
cayenne pepper
⅛ teaspoon
salt

MIX: Add all ingredients except milk to food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until chocolate chips are finely ground, about ten 1-second pulses.

 
2
 

STORE: Remove lid and carefully remove processor blade. Use rubber spatula to transfer mixture to airtight storage container.

 
3
 
1 cup (8 ounces)
milk (per serving)

MAKE: To make 1 serving of hot chocolate, add ⅓ cup mix and 1 cup milk to large mug. Heat in microwave until hot, about 2 minutes. Use oven mitts to remove mug. Stir until well combined.