Chef Ursula's recipe for Mexican Hot Chocolate

(FOX19) - Chef Ursula's recipe for Mexican Hot Chocolate:


  • 5 cups dry milk powder
  • 2 ½ cups confectioners' sugar
  • 1 cups cocoa powder
  • 1 cup powdered non-dairy creamer
  • 1 tsp. chili powder
  • 2 tsp. cinnamon


  • In a large mixing bowl, combine dry milk powder, confectioner's sugar, cocoa powder, creamer, chili powder and cinnamon.
  • Stir till thoroughly combined. Store hot chocolate mixture in an airtight container. Makes about 8 cups mix, or enough for about 20 servings.
  • For 1 serving, place heaping 1/3 cup hot chocolate mixture in a cup, and add 8 oz. boiling water. Stir to dissolve.
  • Top with either whipped cream or a few mini marshmallows, if desired.

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