Saturday, December 6, 2008

12 Days of Yummies: Mexican Hot Chocolate

Day 6
My mother-in-law introduced me to Mexican Hot Chocolate. It’s a bit richer than your ordinary hot chocolate and the cinnamon really adds a good kick.

(photo courtesy of My Recipes)
  • 6 cups milk
  • 1/2 cup sugar
  • 3 ounces unsweetened chocolate, chopped
  • 1 tsp ground cinnamon
  • 2 beaten eggs
  • 2 tsp vanilla
  • whipped cream
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. 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. Pour hot chocolate into mugs and dollop with whipped cream.

Makes 6 (8 ounce) servings.

Julie R.

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