Sue Quinn’s whipped Mexican-style hot chocolate with cinnamon and almonds

This is my version of a Oaxacan hot chocolate. The chocolate mix keeps well in a sealed jar inside a cool cupboard.

Mexican-style hot chocolate
Yuki Sugiura

MAKES 6 cups
PREP 10 minutes

140g dark chocolate (around 70% cocoa solids), broken into pieces
1 tsp ground cinnamon
2 heaped tsp flaked almonds
2 1⁄2 tbsp soft light brown sugar
Good pinch of sea salt flakes

About 250ml whole milk per person
A pinch of chilli flakes

  1. Place all the mix ingredients in a food processor and blitz to a fine rubble – don’t overdo it, or the chocolate will melt into a paste.
  2. Heat the milk in a pan almost to boiling point, then remove from the heat and add 3 tbsp of chocolate mix for each 250ml of milk used. Whisk or beat to a lovely froth.
  3. Serve with a pinch of chilli flakes on top.

Now buy the book!

Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to or call 020 3308 9193. Free p&p on orders over £15.