This spiced Mexican-style hot chocolate is so easy to make at home, and a thousand times more delicious than pre-packaged Swiss Miss. There’s nothing better than a mug of hot chocolate during the holidays – it’s decadent, rich, comfort in a cup that warms you up from the inside out. You can serve this wintery beverage on its own, or top it with marshmallows or whipped cream. – Andrew Zimmern
- 10 ounces semisweet chocolate, chopped fine
- 2 teaspoons ground cinnamon
- 1/2 teaspoon natural almond extract
- 1/2 vanilla bean, split
- 1 pinch nutmeg
- 1 pinch allspice
- 1 quart milk
Total Time: 15 minutes
Servings: Roughly 4 cups
Bring milk to a simmer in a large saucepan over medium low heat.
Whisk in the remaining ingredients until chocolate is melted and milk is frothy.