Mexican Hot Chocolate III

Mexican Hot Chocolate III
Mexican Hot Chocolate III
This recipe calls for semisweet chocolate; try a Mexican chocolate such as cinnamon-flavored Ibarra from Guadalajara if you can. If using Ibarra, omit the cinnamon sticks and brown sugar.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 Servings
Liqueur Alcoholic Chocolate Dessert Spice Kahlúa Fall Winter Cinnamon Clove Party Bon Appétit Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 2 tablespoons unsweetened cocoa powder
  • 4 cups whole milk
  • 30 whole cloves
  • 1 teaspoon aniseed
  • 2 tablespoons (packed) brown sugar
  • Carbohydrate 55 g(18%)
  • Cholesterol 24 mg(8%)
  • Fat 19 g(30%)
  • Fiber 5 g(18%)
  • Protein 10 g(20%)
  • Saturated Fat 11 g(56%)
  • Sodium 116 mg(5%)
  • Calories 434

Preparation Bring milk and spices to simmer in heavy large saucepan over medium heat. Add chocolate, cocoa and sugar; whisk until chocolate melts. Remove from heat. Cover; let steep 45 minutes. Bring hot chocolate just to simmer. Mix in liqueur. Strain into 4 mugs.

Preparation Bring milk and spices to simmer in heavy large saucepan over medium heat. Add chocolate, cocoa and sugar; whisk until chocolate melts. Remove from heat. Cover; let steep 45 minutes. Bring hot chocolate just to simmer. Mix in liqueur. Strain into 4 mugs.

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