Mexican Hot CocoaSang An
It's not a real party without chocolate! Savor this sweet treat and you'll get 20 percent of your daily calcium.
Ingredients
2 cups reduced-fat (2 percent) evaporated milk
1/2 cup whole milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
10 cinnamon sticks
1 dried red chile
2 1/2 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream
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.
Nutrition Per Serving
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
Recipe notes
Back to topSee Related Recipes and Cooking Tips
How to Improve Your Hot Chocolate (Even the Powdered Stuff)
Stay in, bundle up, and build a better cup of cocoa.
