Mexican Hot Chocolate

Mexican Hot Chocolate Recipe
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
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Yield:

8 servings (serving size: 3/4 cup chocolate and 2 tablespoons marshmallows)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 25 %
Fat 5.5 g
Satfat 3.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 7 g
Carbohydrate 32.8 g
Fiber 1.6 g
Cholesterol 7 mg
Iron 1 mg
Sodium 107 mg
Calcium 242 mg

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

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.

Note:

Susan Kitchens,

March 2007
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