Many spices marry well with chocolate: cinnamon and vanilla, but cayenne pepper is one of our favorites, especially in this Mexican Hot Chocolate Amish Friendship Bread!
Serve this with a dollop of whipped cream just as you would a warm, spicy cup of Mexican hot chocolate!
Kitchen Friend Pia decided to mellow the sweetness in this recipe: “It turned out wonderful. I used just half the sugar in the ingredients. They all loved it!”
Kitchen Friend Paula Altenbach experimented with baking this recipe at high altitude: “This recipe is a ”MUST MAKE AGAIN!” The cinnamon doesn’t hit you in the face or fade in the background. It stands side by side with the chocolate chips. I became excited the second the batter colored to cinnamon spice. Then the aroma in the kitchen seconded that thought! To compensate for my altitude at 6,035′, I added ⅓ extra flour and dropped each baking powder and baking soda back by ¼ teaspoon. I had a minor dip in the rise. With further consideration, I will not cut back on both leavening ingredients, only a bit less soda.”
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Mexican Hot Chocolate Amish Friendship Bread
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with sugar-cinnamon mixture (½ cup granulated sugar mixed with 1 teaspoon cinnamon).
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!