This recipe is good. The almonds add a nice flavor, but they make the hot chocolate a bit mealy, instead of smooth (which many of my guests did not like). I would strain out the almonds the next time I use this recipe.
Mexican Hot Chocolate
Notes: Chocolate can be prepared through step 2 up to 1 day ahead. Cool, cover, and chill. To complete, stir often in a 5- to 6-quart pan over low heat until warm, then continue with step 3.
Yield: Makes 8 servings
Recipe from
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Nutritional Information
Amount per serving
- Calories: 466
- Calories from fat: 58%
- Protein: 13g
- Fat: 30g
- Saturated fat: 15g
- Carbohydrate: 47g
- Fiber: 4.9g
- Sodium: 125mg
- Cholesterol: 34mg
Ingredients
- 2/3 cup slivered almonds
- 2 quarts milk
- 8 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 1 tablespoon vanilla
- 2 teaspoons ground cinnamon
- 8 cinnamon sticks (each 4 to 5 in. long), optional
Preparation
- 1. In a 5- to 6-quart pan over medium heat, stir almonds until golden, 5 to 7 minutes.
- 2. Add milk and chocolate to pan and stir occasionally over medium heat just until chocolate is melted (flecks are okay) and milk is hot (do not boil), 12 to 15 minutes. Add sugar, vanilla, and ground cinnamon; stir just until sugar is dissolved, about 1 minute.
- 3. Pour about a third of the hot milk mixture into a blender. Holding lid down with a towel, whirl until very smooth and frothy; pour into a pitcher. Repeat twice to purée remaining mixture. To serve, pour hot chocolate into cups (8 to 12 oz.) and garnish with cinnamon sticks.
Mexican Hot Chocolate Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Chocolate, Dairy
- DIETARY CONSIDERATION: Low Sodium
- COOKING METHOD: Blender
- OCCASION: Christmas
- PUBLICATION: Sunset
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