Mexican hot chocolate
Warming and sweet, this hot cocoa is a welcome treat on a cold winter day, and it is quick—it’s ready in less than 10 minutes. Mexican chocolate is made from cacao nibs, sugar, cinnamon, and other spices that give it its unique and memorable flavor. It does have a very grainy texture that’s used in both sweet and savory applications. Look for Mexican chocolate in the Latin American aisle of almost all supermarkets or in Latin food stores. Don't let the milk boil or even simmer; it will end up with a cooked taste, which is none too appealing against this terrific chocolate.
4 oz, or Mexican chocolate, chopped
1% low-fat milk
6 average, for garnish
- Stir chocolate, milk, sugar, almond extract, cinnamon, and salt in a medium saucepan set over medium heat until chocolate has melted and milk is barely simmering around interior rim of pan, about 3 to 4 minutes.
- Pour into mugs; garnish each with a cinnamon stick for swirling. Yields about 2/3 cup per serving.