Mexican Hot Chocolate
Created by Rori Trovato
Orange zest brightens the flavor of this cinnamon hot chocolate, giving it a fruity kick. A shot of Kahlúa transforms it into a very adult after-dinner drink. Mexican chocolate tablets can be purchased at www.mexgrocer.com.
Servings: Serves 4–6
Ingredients
Directions
Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest and 1 1/2 cups water in a medium saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Bring to a boil, then reduce heat and simmer 5 minutes.
Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.
Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.
Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.
Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.