Mexican Hot Chocolate
Photo: Annabelle Breakey; Styling: Karen Shinto
Garnish mugs with whipped cream and shaved chocolate if you like. Romney Steele, author of Plum Gorgeous, created the recipe.
Yield: Serves 8
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Amount per serving
- Calories: 375
- Calories from fat: 47%
- Protein: 9.2g
- Fat: 20g
- Saturated fat: 11g
- Carbohydrate: 45g
- Fiber: 2.3g
- Sodium: 105mg
- Cholesterol: 41mg
- 1 1/2 qts. regular or low-fat milk
- 1 pt. half-and-half
- 12 in. Mexican or regular cinnamon sticks, broken into large pieces
- 2 dried chiles de árbol or other small dried chiles, torn into pieces
- Zest of 1/2 orange, removed in strips with a vegetable peeler
- 4 tablets (about 12 oz.) Mexican chocolate such as Ibarra, coarsely chopped
- 2 vanilla beans, split lengthwise
- 1. Combine milk, half-and-half, cinnamon, chiles, zest, and chocolate in a medium pot. Scrape vanilla seeds from pods with side of a knife and add seeds and pods to pan. Bring to a gentle boil over medium-high heat, stirring often; cook 1 to 2 minutes. Remove from heat, cover, and steep about 15 minutes. Strain hot chocolate into a bowl, then return to pot.
- 2. Heat to steaming over medium heat, stirring. Whirl in a blender in 3 batches until frothy and pour into a pitcher or mugs. Garnish with shaved chocolate if you like.
- Make ahead: Through step 1 up to 3 days, chilled.
- Note: Nutritional analysis is per serving.
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