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Mexican Hot Chocolate

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Yield 8 servings (serving size: 3/4 cup chocolate and 2 tablespoons marshmallows)
"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


  • 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)

Nutrition 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

How to Make It

  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.