Mexican Hot Chocolate
It also tends to be sweeter as a result of the added sugar.
Recipe Summary Mexican Hot Chocolate
Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. The perfect drink to warm you up on a cold winter night!
Ingredients | Hot Cocoa Hot Chocolate Difference1 vanilla bean1 teaspoon Urfa biber (Turkish chile pepper)6 cups milk1 cinnamon stick8 ounces bittersweet chocolate2 tablespoons white sugar½ cup whipped cream, or to taste1 tablespoon grated bittersweet chocolateDirectionsSplit vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.Info | Hot Cocoa Hot Chocolate Differenceprep: 5 mins cook: 6 mins total: 11 mins Servings: 8 Yield: 8 servings
TAG : Mexican Hot ChocolateWorld Cuisine Recipes, Latin American, Mexican,
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