Mexican Hot Chocolate

Cinco de Mayo is one of those super fun holidays to randomly celebrate even if you have no idea what it really is for (Mexican Independence Day). When I was mulling over what to make for my Cinco de Mayo post, I was in the middle of reading Josi Kilpack’s book Tres Leches Cupcakes. This is a book from her culinary murder mystery series, which I have devoured every book. They are fun and have a main character who is super nosey and I can really relate to that aspect. There are recipes strewn all throughout all of her novels. When I saw the recipe for Mexican Hot Chocolate, I knew I had to try it out. She posts all of the recipes from each of her novels in a handy PDF for FREEEEE on her website (www.josiskilpack.com). I decided it was a little too rich and flavorful for me, so I added a scoop of ice cream to tone it down and to cool it down.

 

Mexican Hot Chocolate

Ingredients

  • 2 (12-oz) cans evaporated milk, or just plain old regular milk if you prefer
  • 1-1.5 t ground cinnamon
  • 1 t vanilla extract
  • 1/4 t ground nutmeg
  • Pinch of cayenne pepper (I omitted this)
  • 1 c semisweet chocolate chips

Instructions

  1. In a medium saucepan, whisk together all of the ingredients except for the chocolate chips.
  2. Allow this to heat up over medium heat until it is hot, but not boiling.
  3. Stir in the chocolate chips. Turn heat down. Low and slow is the method when melting chocolate.
  4. After about 5 minutes, whisk and serve.
http://eggrollsandsauce.com/mexican-hot-chocolate/
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