Mexican Hot Cocoa

2016 Food November 2016 Recipes

By Manzanillo Sun Writer From the November 2016 Edition

– 2 cups reduced-fat (2 percent) evaporated milk
– 1/2 cup whole milk
– 1/2 cup chocolate liqueur
– 1 teaspoon vanilla extract
– 1/4 cup sugar
– 1 tablespoon unsweetened cocoa
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ancho chili powder
– 10 cinnamon sticks
– 1 dried red chile
– 2 1/2 ounces bittersweet chocolate, broken into pieces
– 1/4 cup heavy whipping cream

Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa,  1  teaspoon  of  cinnamon  and  chili  powder  in  a  heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remain ing 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.

Nutritional analysis per serving: 218 calories per teacup, 7.8 g fat (4.8 g saturated), 20 g carbs, 1 g fiber, 2.3 g protein

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