The Story
In Mexico, hot chocolate is not a comfort drink. It’s a ritual. The sound of a wooden whisk against a clay pot, the scent of cinnamon filling the room, the first swirl of steam rising from the cup. The chocolate melts slowly, thick and glossy, the kind that coats the spoon and lingers on your lips.
The chipotle doesn’t shout. It hums quietly beneath the sweetness, giving the drink a pulse, a warmth that stays long after the mug is empty. This is not the cocoa of childhood. It’s older, deeper, and alive with spice.
Ingredients
2 cups (473 ml) whole milk
2 (6” [15 cm]) cinnamon sticks, preferably Mexican
6 oz (170 g) Mexican chocolate, chopped into small pieces
GARNISH
Chipotle chile powder
Cinnamon sticks
GLASS
Mugs
Preparation
Place the milk and cinnamon sticks in a medium size saucepan.
Bring the milk just to a simmer over low heat. Do not let it come to a full boil.
Remove the saucepan from the heat.
Using a slotted spoon, remove and discard the cinnamon sticks.
Slowly whisk in the chocolate until it has completely melted.
Pour the hot chocolate into individual mugs.
Garnish each mug with a whole cinnamon stick and a dash of chipotle chile powder.
NOTES FROM THE ROAD
Every market in Mexico has its own rhythm. You hear it in the clang of cups, the low laughter of vendors, the slow churn of chocolate being ground with sugar and spice. Somewhere in that mix is always the smell of roasted chiles and cinnamon bark. That’s where this recipe lives, in the balance between heat and sweetness, comfort and spark.
SERVING AND PAIRING
Serve this after a meal when the night feels slow and the air still smells of dinner. It pairs beautifully with churros, sweet bread, or nothing at all. The best pairing is good company, a slow conversation, and the sound of rain against the window.