Mexican Hot Chocolate
photo by katia
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 cups 1% low-fat milk
- 3 ounces semisweet baking chocolate
- 1 tablespoon honey
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon almond extract (or vanilla extract)
- 1 pinch cayenne pepper (optional)
directions
- In a saucepan, on low heat cook all the ingredients until the chocolate is melted.
- Stir frequently, about 7 minutes (don't let mixture boil).
- Serve right away.
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Reviews
-
I doubled the recipe and served it as part of a traditional Mexican Thanksgiving brunch of tamales and sweet bread. The cayenne pepper was reduced and was still to strong. I also think I would have liked this better if vanilla extract had been used. I may try this again using the vanilla. Thanks for sharing the recipe.
RECIPE SUBMITTED BY
I live in Ontario (Canada) and love to cook. I am doing my PhD right now and always am looking for a break from my studies. I like to read recipe books and experiment with new recipes. I love to cook anything ethnic and try to incorporate vegetarian meals into my diet at least twice a week.
My ratings:
5 stars:
I don't give out five stars easily - the dish has to be spectacular and something I would make again and again.
4 stars:
A good dish that I might adapt a little but something that I would put into my recipe collection.
3 stars:
I seem to give out a lot of these! These are dishes that are good but they are missing something or they don't live up to my expectations. I would not make them again simply because they aren't a favourite not necessarily because they were not good :)
2 stars:
A dish that for some reason didn't work out or I just did not like it :)
1 star:
I don't think I'll give any of these out!