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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (300g) Recipe makes 2 servings The following items or measurements are not included below: 1 vanilla beans |
||
| Calories 277 | ||
| Calories from Fat 120 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 8.0g | 40% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 120mg | 5% | |
| Potassium 481mg | 13% | |
| Total Carbohydrate 33.3g | 11% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 19.7g | ||
| Protein 9.0g | 18% | |
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Mexican Froathy Hot Chocolate
By: ~Rita~
Jun 6, 2006
Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups.
SERVES 2
Ingredients
- 2 cups milk
- 2 ounces mexican chocolate, with or 1 dark unsweetened chocolate square, with
- 1 pinch cinnamon
- 1 vanilla bean, split lengthwise
- 2 ounces Kahlua (optional)
Directions
1
Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.2
Stir whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding kaluha if desired.
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- Course > Beverages
- Main Ingredient > Chocolate
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: PanNan
On Jun 28, 2007
I wasn't able to find the real Mexican chocolate in my local grocery stores this week, and substituted regular unsweetened chocolate. I added a pinch of cinnamon and some sugar. I did have a vanilla bean, and used it along with the Kahlua. I used the immersion blender to give it a good froth. It had a lovely rich color, but unfortunately, even with the sugar, it was too bitter for me. I will try it again when I'm able to get the Mexican chocolate. I'm sure that will make a difference. For ZWT3.
From: cookiedog
On Jun 26, 2007
Warms you from the inside out! I also used a few drops of vanilla in place of the bean. Drinking this brought back memories of my Nana. Thank you so much Rita!
From: Strawberries and Roses
On Sep 24, 2007
Oh, yummy! I made this for our family game night tonight and it was really well received. My youngest son has already requested it (without the Kahlua) for breakfast, again, tomorrow morning! Thank you so much Rita. Yummy, yummy, yummy!!
From: Julie B's Hive
On Jun 25, 2007
I've only one thing to say - I'll never again make hot chocolate any other way but this. This one's going into my Best of the Best cookbook. Thanks Rita, ZWT3
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