Mexican Hot Cocoa
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup whole milk
- 1/4 cup heavy whipping cream
- 1/4 teaspoon ancho chili powder
- 1 tablespoon unsweetened cocoa
Preparation 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 remaining 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 Nutritional analysis provided by Self
Preparation 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 remaining 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 Nutritional analysis provided by Self
