Mexican hot chocolate refers to chocolate or chocolate-based desserts flavored with cinnamon, and often something spicy such as chili powder or cayenne pepper. The subtle spices of chilli and cinnamon in this recipe is a good foil for the creamy richness of the pudding.
In making this dessert, I made a few modifications. Instead of using flour as a thickener, I substituted corns starch to give a much smoother, silkier and satiny finish. I also substituted the chocolate chips with Taza Chipolte Chili Chocolate Mexicano Chocolate. If you are using the Taza spiced chocolate, make sure you omit the chili powder in the original recipe.
I like recipes that versatile. You can enjoy this pudding either hot or cold. After cooking, you can transfer the pudding to an airtight container and chill for up to two days.
1 cup whole milk
1 egg yolk
2 Tablespoons flour (or cornstarch)
2 Tablespoons granulated sugar
½ teaspoon vanilla extract
½ teaspoon chili powder (omit if using Taza Chipotle
Chili Chocolate Mexicano Chocolate )
½ teaspoon cinnamon
2 Tablespoons semisweet chocolate chips (substitute with Taza
Chipotle Chili Chocolate Mexicano Chocolate )
To make the pudding base: Add milk and 1 egg yolk to a small pot over medium heat. Whisk continuously until milk begins to thicken, 2 to 3 minutes.
To cook the pudding, add granulated sugar, vanilla extract, flour, chili powder, cinnamon, and a pinch salt to pot with milk and whisk to combine.Continue whisking until pudding is bubbling, about 5 minutes more.
Remove pot from heat and add chocolate chips. Stir until melted.
To plate the pudding, Divide pudding evenly between 2 bowls or glasses and serve warm.