29
Mexican Hot Chocolate
Mexican chocolate is a stoneground chocolate that is mixed with sugar,
spices or vanilla. It can be found in gourmet markets, some larger
grocery stores or online.
Makes 1½ cups
1½ cups whole milk
3
ounces Mexican chocolate, broken into ½-inch pieces
2
teaspoons granulated sugar
Large pinch ground cinnamon
Pinch cayenne
Sweetened whipped cream (page 28), for serving
1. Put the milk into a medium saucepan set over medium heat and
bring to a strong simmer.
2. While the milk is heating, put the remaining ingredients into the
chopping bowl. Pulse on High until chocolate is finely chopped,
about 10 to 15 times.
3. Remove milk from heat and add in the chopped chocolate-spice
mixture. Insert the blending shaft into the pot. Being sure to keep the
metal blade completely submerged, pulse on Low speed until choco-
late is completely melted and combined, and hot chocolate is frothy.
4. Serve immediately with sweetened whipped cream.
Nutritional information per serving (½ cup):
Calories 207 (34% from fat) • carb. 31g • pro. 5g • fat 8g • sat. fat 5g
• chol. 18mg • sod. 66mg • calc. 161mg • fiber 1g
