Mexican Hot Chocolate

"Wonderful served with holiday dessert!"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. Not sickly sweet or super rich so it would go well with those really rich decadent desserts. Quick and easy to make.
     
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RECIPE SUBMITTED BY

I am spoiled rotten by my lovely wife, and Zaar Master Chef Kim D. Anything else is on a need to know basis, and requires a password.
 
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