Smoked Mexican Hot Chocolate
By Traeger Kitchen
Spice up your hot chocolate routine this season. This winter favorite combines sweet and spicy in one mug, keeping you warm with wood-fired flavor.
Prep Time
15 Min
Cook Time
35 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Units of Measurement:
main
| 4 Cup | milk |
| 2/3 Cup | heavy cream |
| 1/2 Teaspoon | smoked paprika |
| 1/2 Teaspoon | ground cinnamon |
| 1/8 Teaspoon | cayenne pepper |
| 1/2 Cup | sugar |
| 1 3/4 Cup | chopped bittersweet chocolate or chocolate chips |
| 1/4 Cup | cocoa powder |
| 1/2 Teaspoon | vanilla extract |
| Pinch | salt |
| Whipped cream or marshmallows for serving (optional) |
Steps
1
Preheat the Traeger with the lid closed to 180°F
2
In a medium saucepan, combine the milk, cream, smoked paprika, cinnamon, and cayenne. Place the pan on the grill and smoke for 30 minutes.
180 ˚F / 82 ˚C
00:35
3
Transfer the saucepan to the induction cooktop or the stove over medium high heat. Add the sugar, stir, and bring to a boil. Remove from the heat and add the chopped chocolate, cocoa, vanilla, and salt. Whisk until blended.
4
Serve topped with whipped cream or marshmallows. Enjoy!
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