Prep 0 mins
Cook 10 mins
I love hot chocolate especially when it's made from scratch! This recipe is from "Vegetarian Times, Low-Fat and Fast Mexican". The cayenne pepper is optional but I really like the bite it adds to the hot chocolate!
- 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)
- 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.
Easy and tasty. I used vanilla extract and I did added the cayenne pepper! Made it for PAC 2008 Spring!
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.