Hot Mexican Chocolate Recipe

From Dorothy McNett's Recipe Book.

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Hot Mexican Chocolate

From Dorothy McNett's recipes at Makes about 4 cups. Serve hot or chilled, or even frozen!

2 oz. unsweetened chocolate
1/4 cup hot water
2 cups milk
1 cup whipping cream
1/4 cup raw sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon sea salt
1 egg
1 teaspoon vanilla

In a heavy bottomed saucepan, heat the chocolate and water to melt. Slowly add the milk, cream, sugar, cinnamon, cloves and salt. Bring to a boil, reduce to a low simmer and cook about 4 minutes, whisking or stirring often. Remove from heat. In a small bowl, whisk the egg and vanilla together until frothy and the egg is totally blended. Slowly add about 2 tablespoons of the warm chocolate mixture to the egg and whisk well to temper it. Slowly whisk the warmed egg mixture into the chocolate. Whisk or beat with a rotary beater over low heat for 2-3 minutes. When nice and frothy, pour into cups or mugs and serve.

Recipe created 2014-07-07.

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