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Mexican Hot Chocolate
Created by Rori Trovato 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.
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