Prep 2 mins
Cook 6 mins
Fabulous hot chocolate ready almost instantly. Mexican hot chocolate is more bitter and even has peppers added sometimes. If you want it more bitter, use the bittersweet chocolate and even add less sugar. You can also mix a batch of the dry ingredients, divide by 4 and store into ziploc bags. Add each portion to 1 cup of fat free milk and heat it up. Enjoy!
- 4 cups nonfat milk
- 1⁄3 cup dark brown sugar, packed
- 1⁄4 cup unsweetened cocoa powder
- 1 ounce semisweet chocolate or 1 ounce bittersweet chocolate, chopped
- 1⁄4 teaspoon cinnamon
- Whisk together the milk, brown sugar, cocoa, chocolate, and cinnamon in a medium saucepan until well blended.
- Cook over medium heat, stirring often, until the mixture is hot and chocolate is melted, 5-6 minutes.
- Pour into mugs and serve at once.
Really delicious and quick and easy to make! So much better than a mix and just as easy, I 'll make this again this winter. Made for ZWT 8
By mistake I made the full recipe for just 2 people. Glad I did, but I had to hide the left-overs so they wouldn't disappear into our tummies immediately. Now we have something to look forward to tomorrow night. As everyone has stated the brown sugar makes the difference. It has a richness that makes it dessert-like. Made for ZWT8
This was a lovely mug of Mexican hot chocolate Nif. I very much enjoyed this, it doesn't taste light in any way. I'll be making this quick and easy recipe often. I did add some extra bittersweet chocolate and less sugar. Thanks for sharing.