5-Min Mexican Hot Chocolate & Gingerbread
Frothy cinnamon-spiced hot chocolate made with real Mexican chocolate tablets, topped with whipped cream and served alongside a gingerbread cookie. Ready in under 5 minutes.
- Total time
- 5 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 2 cups whole milk
- 1 tablet (3.3 oz) Mexican chocolate tablet (Abuelita or similar)
- ¼ tsp ground cinnamon
- ¼ cup heavy cream
- 1 tbsp granulated sugar
- ¼ tsp vanilla extract
- 2 whole gingerbread cookie
Instructions
- 1
Pour milk into a microwave-safe mug or small bowl. Microwave for 2 minutes until steaming.
- 2
Break Mexican chocolate tablet into chunks. Add to hot milk with cinnamon and vanilla.
- 3
Whisk vigorously for 30 seconds until chocolate dissolves and mixture becomes frothy on top.
- 4
In a separate small bowl, whip heavy cream with sugar until soft peaks form, about 1 minute.
- 5
Pour hot chocolate into serving mugs. Top with whipped cream.
- 6
Serve immediately with gingerbread cookie on the side for dipping.
Tools you’ll need
- microwave-safe mug or bowl
- whisk
- small bowl
- electric mixer or whisk (optional for whipped cream)
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