Free Recipes For Me

Here is a great recipe for Mexican Hot chocolate. This isn’t your usual cup of hot cocoa. This is a rich and dark drink that’s more like a dessert than a drink. Baking chocolate works well to make this Latin specialty. I like to enjoy this chocolaty treat late at night, curled up on the couch.

Mexican Hot Chocolate

4 ounces unsweetened chocolate
4 cups milk
2 cups heavy cream
3/4 cup sugar
1 1/2 teaspoons cinnamon
2 eggs
3 teaspoons pure vanilla extract

Gently melt the chocolate in a glass bowl in the microwave, stirring frequently and being careful not to burn the chocolate. Combine the milk and cream in a pot and slowly heat them without allowing the milk mixture to boil. Add a few tablespoons of the hot milk mixture to the hot chocolate and stir until the milk is completely incorporated. Stir the remaining milk and cream mixture in and mix well. Add the sugar and cinnamon to this mixture. Beat the eggs and vanilla in a separate bowl or cup. Mix one tablespoon of the chocolate milk mixture into the eggs. ( Don’t skip this step or you’ll end up with chocolate scrambled eggs). Now that the eggs are warmed up, slowly add this mixture to the chocolate, stirring well. Whisk the hot chocolate briskly in the double boiler for 3 minutes, then serve immediately.

This thick and creamy hot chocolate is great by itself, or with a cookie.