Mexican Hot Chocolate

"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!"
 
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photo by katia photo by katia
photo by katia
Ready In:
10mins
Ingredients:
6
Serves:
2
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ingredients

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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

  1. Easy and tasty. I used vanilla extract and I did added the cayenne pepper! Made it for PAC 2008 Spring!
     
  2. 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.
     
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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!
 
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