Frothy Mexican Hot Chocolate with Almonds
Rich, spiced hot chocolate topped with a cloud of cinnamon-dusted foam and crunchy roasted almonds. A 5-minute showstopper that tastes like the real thing.
- Total time
- 5 min
- Servings
- 2
- Calories
- 280
- Protein
- 9g
comfortindulgentmexicanvegetariancreamyfluffycrunchycozy
Ingredients
- 2 cups whole milk
- 3 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- ½ tsp cinnamon
- ¼ tsp ancho chili powder
- ¼ cup whole almonds, roasted
- ¼ tsp vanilla extract
Instructions
- 1
Heat milk in a saucepan over medium until steaming, about 3 minutes. Don't let it boil.
- 2
Whisk cocoa, sugar, cinnamon, and chili powder into the hot milk until fully dissolved and smooth.
- 3
Pour into a blender, add vanilla, and blend on high for 45 seconds until the top froths up dramatically.
- 4
Pour into two mugs, keeping the foam on top. Garnish with a pinch of cinnamon and a handful of almonds.
Tools you’ll need
- saucepan
- whisk
- blender
- two mugs
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