We are such a hot chocolate family! I don’t think many days pass through the holiday and winter season where my kids aren’t asking me to make hot chocolate…and I oblige quite often. One of my favorite versions is Mexican Hot Chocolate. The added cinnamon and nutmeg brings a depth of flavor that is deep and rich, and accents the chocolate. It’s SO delicious, and easy!
I like to serve it with whipped cream, then shaved chocolate and cinnamon & sugar sprinkled on top. Mmmmmm…my mouth is watering just writing this out! It’s perfect for serving at home, or to guests. I like to make a big pot of it on Christmas morning, and just keep it simmering in my crock pot or on the stove, so it’s ready anytime anyone wants it.
The recipe is super easy–it’s actually my best Hot Chocolate recipe, with the added flavors of cinnamon and nutmeg. I would start with 1 teaspoon of cinnamon, and add more if desired–you may prefer more or less. It takes just minutes to make, and totally worth the effort!
Cinnamon + Nutmeg + Hot Chocolate = YUM!!!
It’s sure to please, anyone you serve it too!
- 1½ c. milk chocolate chips
- 1 can evaporated milk
- 3-4 cups whole milk
- 1 tsp. vanilla
- 1-2 tsp. ground cinnamon
- ¼ tsp. nutmeg
- In a large saucepan over medium heat, melt the chocolate chips with the evaporated milk. Once they're melted, stir in the whole milk, then add the cinnamon, nutmeg and vanilla. Start with 1 teaspoon of cinnamon, and add more if desired. Heat through, then serve with whipped cream, chocolate shavings, and a sprinkle of cinnamon.