Beverages
Mexican Hot Chocolate
12-16
Mexican Hot Chocolate
12-16
We made our Hot Chocolate with fat-free milk and it was a big hit. For a richer chocolate, make it with whole or reduced-fat milk. Now and then indulgence is good for the soul.
Calories 215 (52% from fat)
carb. 23g
pro. 7g
fat 14g
sat. fat 8g
chol. 2mg
sod. 68mg
calc. 184mg
fiber 1g
carb. 23g
pro. 7g
fat 14g
sat. fat 8g
chol. 2mg
sod. 68mg
calc. 184mg
fiber 1g
Ingredients
- 2 quarts fat-free milk
- 3-inch cinnamon sticks
- 20 ounces bittersweet chocolate (your favorite), broken into chunks
- 1 tablespoon pure vanilla extract
Preparation
- Combine the milk and cinnamon sticks in a 3 ¾ Quart saucepan. Over medium heat, stir constantly until steamy and just beginning to bubble around the edges. Reduce heat to low and simmer for 10 minutes to infuse the cinnamon flavor into the milk.
- Stir in the chocolate chunks. When chocolate is melted, remove cinnamon sticks and stir in vanilla extract.
- Insert the blender and blend on Low about 1 minute using a gentle up-and-down motion. Continue blending on Low until the mixture is creamy and frothy.
- Spoon into cups or mugs and top with a dollop of freshly whipped cream if desired.
For Hot Cinnamon Mocha, add 3 to 4 tablespoons instant espresso powder to the milk when steeping with the cinnamon sticks.
