Mexican Hot Chocolate

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

"My father makes this hot chocolate accented with Mexican spices. We use good-quality chocolate our cousins bring from San Francisco. The leftovers are great chilled." -KKD

Yield: 8 servings (serving size: 3/4 cup chocolate and 2 tablespoons marshmallows)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 25%
  • Fat: 5.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 7g
  • Carbohydrate: 32.8g
  • Fiber: 1.6g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 107mg
  • Calcium: 242mg

Ingredients

  • 6 cups 1% low-fat milk, divided
  • 1/4 cup unsweetened cocoa
  • 1/2 cup chopped semisweet chocolate
  • 6 tablespoons brown sugar
  • 1/4 teaspoon ground nutmeg
  • 2 cinnamon sticks, broken in half
  • 1 vanilla bean, split lengthwise
  • 1 cup miniature marshmallows
  • Ground red pepper (optional)
  • Additional cinnamon sticks (optional)

Preparation

  1. Combine 1 cup milk and cocoa in a small bowl; stir well with a whisk. Combine remaining 5 cups milk, chocolate, sugar, nutmeg, and 2 cinnamon sticks in a large, heavy saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Add cocoa mixture to pan. Cook 25 minutes or until thoroughly heated and chocolate is melted, stirring frequently. Strain mixture through a fine sieve into a bowl; discard solids. Serve with marshmallows. Garnish with ground red pepper and cinnamon sticks, if desired.
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