Cinnamon Mexican Hot Chocolate with Thick Toast

Silky hot chocolate whisked with cinnamon, cloves, and a whisper of ancho chile, poured beside thick butter-toasted bread. It echoes the convent kitchen in Chiles for the Archbishop, where Puebla mornings already smelled of chile before the archbishop arrived.

Serves 2

Estimate for one serving

• 720 cal
• 12.8g protein
• 40g carbs
• 8.4g fat
• 5g fiber

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Ingredients

• 2 cups whole milk
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• pinch ground cloves
• 1/4 teaspoon ancho chile powder
• 2 tablespoons piloncillo or dark brown sugar
• 4 thick slices day-old rustic bread
• 2 tablespoons butter

Instructions

1. 1In a small saucepan, whisk together the milk, cocoa, cinnamon, cloves, ancho powder, and piloncillo over medium heat until the mixture is steaming and the sugar dissolves, about 5 minutes.
2. 2Reduce heat to low and simmer gently for 8–10 minutes, whisking occasionally, until the chocolate is deep, fragrant, and lightly thickened; do not boil.
3. 3While the chocolate simmers, heat a skillet over medium heat, butter both sides of the bread slices, and toast until golden and crisp on both sides, 2–3 minutes per side.
4. 4Pour the hot chocolate into mugs, dust with a little extra cinnamon if desired, and serve immediately alongside the thick buttered toast for dipping.