Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Sunset December 2001

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan over medium heat, stir almonds until golden, 5 to 7 minutes.

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  • 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.

  • 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.

Nutrition Facts

466 calories; calories from fat 58%; protein 13g; fat 30g; saturated fat 15g; carbohydrates 47g; fiber 4.9g; sodium 125mg; cholesterol 34mg.
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