Prep 20 mins
Cook 5 mins
I made this up on a cold evening when I felt like making something different from my usual Mexican chocolate. The orange adds a subtle flavor and fragrance. For the adults, you can add some Cointreau instead of the Homemade Tangerine Liqueur that I use, or you can skip it altogether.
- 1892.5 ml milk
- 473.18 ml water
- 1 cinnamon stick
- 1 orange, zest of, grated
- 170.09 g mexican chocolate, broken into small chunks (1 1/2 disks)
- 28.34 g semisweet chocolate
- tangerine liqueur or orange liqueur, for serving
- Bring water and cinnamon to a boil in a large pot. Add the milk and orange zest. Bring to a boil over medium heat.
- Add both kinds of chocolate and with a wire whisk, beat until chocolate is completely dissolved. Serve in mugs, adding a splash of liqueur to each serving, if desired.
OK, I changed most of the ingredients so it could fit our diet but yummy for DD (toddler) and I! I'm sure ours wasn't as sweet but that is nice. For the milk I used Almond Milk (Almond Drink Base), I enjoyed the subtle orange flavour, I used carob chips for all the chocolate. Delicious I may make again. I did just heat and not boil the almond milk just in case separation occurs (I'm not sure if that would happen or not). Made for What Kids Eat Tag Game in KK's forum.
OMG! This is so good, taste just like the chocolate oranges you buy at the candy counter of my local supermarket. I added a teaspoon of Grand Marnier to the cup before filling it then topped off with whipped cream and more of the orange zest. This is bound to be repeated again and again. TFS, made for the Beverage Tag.