Mexican Hot Cocoa

From the November 2016 Edition

Ingredients
– 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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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Manzanillo Sun Writer

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

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