"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

Susan Kitchens
Recipe by Cooking Light March 2007

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Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

198 calories; calories from fat 25%; fat 5.5g; saturated fat 3.3g; mono fat 1.7g; poly fat 0.2g; protein 7g; carbohydrates 32.8g; fiber 1.6g; cholesterol 7mg; iron 1mg; sodium 107mg; calcium 242mg.
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