Mexican Hot Chocolate Mix
Why This Recipe Works
Our goal was a dark, thick, and creamy mug of hot chocolate that packed a superconcentrated chocolate punch with a touch of cinnamon and chile but left us able to drink more than a couple of sips. We chose a blend of cocoa powder, for its complex chocolate flavor, and unsweetened chocolate, which added richness with its high proportion of cocoa butter. Sugar and nonfat dry milk powder add sweetness and help create a smooth, creamy consistency. Cornstarch thickens the drink while salt sharpens flavors. Cinnamon and ancho chile powder provide a spicy kick.