Total Time
20mins
Prep 10 mins
Cook 10 mins

Wonderful served with holiday dessert!

Ingredients Nutrition

Directions

  1. Gently heat milk on low with spices in a saucepan until almost boiling.
  2. Add chocolate, increase to medium heat.
  3. Stir until melted.
  4. Pour into blender, add almond extact.
  5. Whizz on high speed for 30 seconds, until frothy.
  6. You can also use a hand held mixer or wire wisk.
  7. Pour into warmed mugs or heat proof glasses.
  8. Serve immediately.
Most Helpful

5 5

I gave you mexican hot chocolate a little twist. I used Herseys chocolate raspberry chips. Skipped the cloves. Very good! I microwaved the milk so easy and quick.

4 5

Not sickly sweet or super rich so it would go well with those really rich decadent desserts. Quick and easy to make.