There’s a little place in Asheville, NC called the Chocolate Lounge. If your heart just fluttered at the sound of that name, I’m right there with ya. The Chocolate Lounge is a little dessert bar that sells nothing but every variety of chocolate imaginable. It’s essentially heaven, but with more people.
The Chocolate Lounge has a sipping chocolate beverage that utilizes a lot of the flavors commonly added to Mexican Hot Chocolate. Thus, ever since my first introduction to the Chocolate Longue, and my first sip of that delicious beverage, I have been itching to try my own hand at Mexican Hot Chocolate.
I am not sure why it has taken me so long, but consider this my little gift to you on this cold and dreary Sunday morning. With a little kick of spice and the smooth chocolatey flavor, it is bound to wake you and get ya going!
‘Tis The Season’- Hot Chocolate Series Review:
Day One: Pumpkin Hot Chocolate
Day Two: Ginger Hot Chocolate
Day Three: Coconut Hot Chocolate
- 2 cups milk
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoons sugar
- 1 teaspoon cornstarch (optional thickener)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1/8 teaspoon chipotle powder or chili powder
- pinch of nutmeg
- pinch of cayenne
- 1/8 – ¼ cup chocolate chips
- Dash of sea salt
- optional toppings: whipped cream, marshmallows, chocolate syrup, dash of sea salt!
- Combine all the ingredients, apart from the chocolate chips, in a medium saucepan. Heat over medium high heat, stirring frequently (you don’t want to burn your milk!)
- Once smooth, add the chocolate chips and quickly whisk in until melted.
- Remove from the heat and top with whipped cream, mallows, a cinnamon stick, and/or chocolate syrup! Enjoy!
Notes and Tips!:
- Aapted from: Gimme Some Oven
- Serving Suggestion: I suggest topping your Hot Chocolate with whipped cream and then a dash of sea salt. The saltiness really brings out the sweet flavors and will satisfy your every craving!