Mexican chocolate — it’s spicy, it’s sweet, and it’s great in custard form. Its texture is more grainy than other kinds of chocolate, due to the sugar being undissolved, and it’s flavored with cinnamon. It’s typically used for hot beverages like champurrado, or in sauces like mole poblano.
Mexican chocolate can be found in specialty shops and supermarkets, but if you can’t find it, there’s several ways to replicate it. You can use cinnamon and almond extract or cinnamon and cayenne pepper. I used the latter. You can adjust the level of spices you want, but don’t make it too spicy when the custard is warm, because it’ll get even spicier after it chills! Here’s how to make it:
Mexican Chocolate Custard
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 3
In a small saucepan, combine the milk and sugar and heat until steaming and the sugar is dissolved
Put the egg yolks in a small bowl and gradually whisk in the hot milk
Return the mixture to the saucepan and cook over moderate heat, whisking constantly until slightly thickened — about 2 minutes
Remove from heat and add the chocolate chips and salt and whisk until smooth
Add cinnamon and cayenne pepper and continue to whisk.
Whisk in the butter
Pour the custard into 3 small glasses and chill the custards
Garnish with whipped cream, ground cinnamon, and shaved chocolate