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Mexican Hot Chocolate
Ingredients
-
6
cups milk
-
1/2
cup sugar
-
3
ounces unsweetened chocolate, chopped
-
1
teaspoon ground cinnamon
-
2
beaten eggs
-
2
teaspoons vanilla
-
Whipped cream
Directions
1. In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon. Cook and stir over medium-low heat until chocolate is melted. Gradually stir in remaining milk. Cook and stir until milk is very hot, almost boiling. Do not boil.
2. Gradually stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan. Cook and stir for 2 minutes over low heat. Remove from heat and stir in vanilla. Beat with a rotary beater until very frothy.
3. Pour hot chocolate into mugs and dollop with whipped cream. Makes six 8-ounce servings.
Nutrition Facts
(Mexican Hot Chocolate)
- Servings Per Recipe 6,
- Calories 286,
- Protein (gm) 12,
- Carbohydrate (gm) 33,
- Fat, total (gm) 14,
- Cholesterol (mg) 89,
- Saturated fat (gm) 8,
- Sodium (mg) 144,
- Percent Daily Values are based on a 2,000 calorie diet
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