Make your breakfast or dessert decadent with this rich Mexican Hot Chocolate Waffle recipe. Pairs perfectly with freshly made Chocolate Cinnamon Whipped Cream, a scoop of Chocolate Cherry Vanilla Ice Cream, or homemade peanut butter.
There was a large farm market/ethnic store not too far from a previous house we lived in. We loved to go there to stock up on spices and buy fresh produce there because the prices were fantastic. Every time we went I would browse through their incredibly large ethnic section – Indian, Thai, Chinese, Japanese, Mexican – you could find almost anything your heart desired.
One day I found Mexican Hot Chocolate bars. We fell in love with making our hot chocolate with it and never looked back. The blend of chocolate and cinnamon made the best homemade hot cocoa ever. Eventually we moved away and I couldn’t find the chocolate anywhere, so I made my own homemade hot cocoa as close to possible. It never turns out quite as good as my memory recalls that hot chocolate being but it inspired this recipe for Mexican Hot Chocolate Waffles.
If you’re daunted at the thought of making your own waffles, don’t be. It really is as easy as making a pancake – just in a waffle iron. Waffle irons even flash a green light to tell you it’s done. It doesn’t get any easier than that.
- 1 and ½ cups flour (I use whole wheat)
- ½ cup dutch cocoa powder
- 2 tablespoons sugar (I use raw sugar)
- 4 teaspoons baking powder
- 1 teaspoons salt
- 2 eggs
- 1 and ½ cups warm milk
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon chili powder
- Preheat waffle iron.
- Mix all dry ingredients.
- In separate bowl, mix together all wet ingredients.
- Add wet ingredients to dry ingredients and mix until incorporated.
- Let set 5 minutes.
- Cook each waffle.
- Makes 5 Belgian waffles.