Ingredients
Scale
- 7 ½ cups whole milk
- 15 tablespoons cornstarch
- 3 cups evaporated milk
- 1 disk/tablet Mexican hot chocolate
- Dark brown sugar, to taste
- Ground cinnamon, for garnish (optional: ground nutmeg works too)
Instructions
- Whisk 1/2 cup whole milk with the cornstarch until smooth. Set aside.
- Add evaporated milk, remaining milk, hot chocolate, and cornstarch mixture to a large pot over medium-low heat. Whisk to combine.
- Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer 15–20 minutes or until thickened, stirring constantly.
- Scrape the bottom and sides of the pot to prevent sticking. Remove from heat, taste, and add dark brown sugar as needed.
- Pour into mugs and sprinkle with ground cinnamon. Serve warm.
Notes
- Once cooled, store in an airtight container in the fridge for up to 4 days. Reheat with 2–5 tablespoons of milk to adjust consistency.
- For a richer flavor, use whole milk or add a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: Mexican