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Mexican Hot Chocolate

November 28, 2011

The first time I had Mexican Hot Chocolate was a year ago at a dinner party. I liked the option of choosing this as my dessert over the typical pie or cake. I forgot about it until recently–it was one of the featured recipes on Barefoot Contessa. This recipe is quite rich, using bittersweet chocolate, milk, cinnamon and cayenne pepper. The recipe I used is here–the recipe below is how I will make it next time (more milk–this was a bit thick).


2½ cups whole milk

1 tbsp brown sugar

½ cup bittersweet chocolate, chopped

½ tsp vanilla

1/8 tsp cinnamon

pinch of cayenne pepper

cinnamon sticks to stir, if desired

Bring the milk and sugar to a simmer in a small saucepan. Once it simmers, remove the pan from the heat and add the rest of the ingredients. Stir until chocolate is melted and let it rest for a few minutes. Return the pan to heat and bring it back to a simmer. Strain the hot chocolate into mugs and serve immediately.

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