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

Nutritional Information

Calories 466
Caloriesfromfat 58 %
Protein 13 g
Fat 30 g
Satfat 15 g
Carbohydrate 47 g
Fiber 4.9 g
Sodium 125 mg
Cholesterol 34 mg

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.

Note:

December 2001