Tuesday, August 17, 2010

Mexican Hot Chocolate

3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
3 cups milk
2 T sugar
pinch of salt

Optional: pinch of chili powder, pinch of cayenne powder, 3 teaspoons of vanilla extract or 3 ounces of vanilla schnapps or other brand of vanilla liqueur (or make your own)

miniature marshmallows, for serving
6 cinnamon sticks (preferably Mexican canela), for serving

Preparing the hot chocolate:
Using a sharp knife, break up the chocolate into smaller pieces. Combine the chopped chocolate, milk, sugar, and salt in a saucepan and place over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat, pour into a pitcher or chocolate pot and froth the chocolate milk with a mini whisk or molinillo. Pour the hot chocolate into mugs, topping each with a few marshmallows, and a cinnamon stick as a stirrer.

Serves 6


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