This Mexican chocolate mousse spices things up, literally, with bold flavors of cinnamon and cayenne pepper! But they’re not the only surprising ingredients in this decadent dessert.

Hot chocolate: Add 2 cups oat milk and 2 cups water to saucepan with stick of cinnamon. Heat over medium-low heat until cinnamon is fragrant, about 5-10 minutes.

1 1/2 cups whole milk. 1/2 cup heavy cream. 6 large egg yolks. 6 ounces Mexican chocolate, preferably Ibarra, finely chopped. 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish ...

Preparation 1. In a large bowl, combine heavy cream, cream cheese, cocoa powder, sugar, vanilla, cinnamon, salt and, if using, cayenne pepper. Using an electric hand mixer, whisk on medium-low ...

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When Mexican families gather to feast for the holidays they might enjoy a hot cup of Champurrado or Mexican hot chocolate. The two are often confused as the same thing by those not familiar with ...