Thursday, March 12, 2009

Mexican Hot Chocolate

Mexican Hot Chocolate
-Cooking Light Magazine-

6 cups 1% milk, divided
¼ c. unsweetened cocoa
½ c. chopped semisweet chocolate
6 Tbs. brown sugar
¼ tsp. nutmeg
2 cinnamon sticks, broken in half
1 vanilla bean, split lengthwise
1 c. mini marshmallows
Ground red pepper (cayenne)

Combine 1 c. milk and cocoa in small bowl. Stir with a whisk. Combine remaining milk, chocolate, sugar, nutmeg, and cinnamon sticks in heavy saucepan over medium heat. Scrape vanilla bean seeds into milk. Add cocoa mixture to pot. Cook 25 minutes, stirring frequently, until heated and chocolate is melted. Strain through a fine sieve. Serve with marshmallows and top with cayenne pepper.
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