Mexican Hot Chocolate

For convenience, Mexican cooks sometimes purchase chocolate disks flavored with sugar, cinnamon, or ground almonds to prepare hot chocolate. The disks are broken into wedges and melted in hot milk before being beaten into a froth with either an electric blender or the traditional molinillo, a carved wooden beater, which is rolled back and forth quickly between the palms.

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  • Makes: 4 servings
  • Serving Size: 8 ounce
  • Prep: 10 mins
  • Cook: 10 mins

Mexican Hot Chocolate

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Directions

  1. In a blender or food processor combine chocolate, sugar, and cinnamon. Cover and blend or process until finely ground.
  2. In a large saucepan combine ground chocolate mixture and milk. Cook and stir over low heat about 10 minutes or until chocolate melts. Remove saucepan from heat; stir in vanilla and almond extract.
  3. Beat with a rotary beater or Mexican molinillo (wooden beater) until very frothy. Serve in mugs. If desired, top with whipped cream. If desired, sprinkle with additional ground cinnamon.
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Nutrition Facts (Mexican Hot Chocolate)

  • Per serving:
  • 236 kcal ,
  • 11 g fat
  • (7 g sat. fat ,
  • 18 mg chol. ,
  • 123 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 10 g pro.
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