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Orange Spiced Mexican Chocolate

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“I made this up on a cold evening when I felt like making something different from my usual Mexican chocolate. The orange adds a subtle flavor and fragrance. For the adults, you can add some Cointreau instead of the Homemade Tangerine Liqueur that I use, or you can skip it altogether.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 1892.5 ml milk
  • 473.18 ml water
  • 1 cinnamon stick
  • 1 orange, zest of, grated
  • 170.09 g mexican chocolate, broken into small chunks (1 1/2 disks)
  • 28.34 g semisweet chocolate
  • tangerine liqueur or orange liqueur, for serving

Directions

  1. Bring water and cinnamon to a boil in a large pot. Add the milk and orange zest. Bring to a boil over medium heat.
  2. Add both kinds of chocolate and with a wire whisk, beat until chocolate is completely dissolved. Serve in mugs, adding a splash of liqueur to each serving, if desired.

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