Mexican Drinking Chocolate

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READY IN: 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put chocolate in a large bowl.
  • Combine cream, vanilla beans (seeds and pods), cinnamon and chile powder in a saucepan. Bring to a boil, stirring often. Remove from heat. Press vanilla pods against sides of pan to extract any remaining seeds and cream; discard pods.
  • Pour cream over chocolate and stir until melted. Add corn syrup and almond extract; stir until smooth.
  • Package in very clean 1 cup jars. Refrigerate up to 2 weeks.
  • To serve, combine 1/4 c ganache (use a heated spoon to scrape ganache out of jar) with 1/2 c hot milk and stir until smooth.
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