My favorite Mexican Hot Cocoa recipe

I got this recipe from Southern Living Magazine and it is absolutely the best!

Super rich and thick Mexican Hot Cocoa

2 tsp cornstarch
4 cups milk, divided
2 dark chocolate bars (at least 70% cacao) chopped
1/3 cup honey
1 tsp. vanilla extract
Pinch of salt
1 1/4 tsp ground cinnamon
1 tsp ancho chili powder


1. Whisk together cornstarch and 1/2 cup milk until smooth. Set aside.

2. Cook remaining 3 1/2 cups milk in a large, non aluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes, do not boil). Whisk in remaining ingredients (except milk/cornstarch mixture) until well blended and smooth. Whisk in milk/cornstarch mixture.

3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools).