Mexican hot chocolate
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Chocolate caliente
Serves 2
Easy
Prep:
Cook:
Enjoy this indulgent hot chocolate on cold days. Thick and smooth, it's flavoured with cinnamon, vanilla, orange and lemon peel and topped with whipped cream
Skip to ingredients
- 500ml whole milk
- 2 cinnamon sticks
- large strip each of orange and lemon peel
- ½ tsp vanilla extract
- 4 tbsp cocoa powder(or use 175g chocolate chunks for extra richness)
- 1 tsp cornmeal
- 2 tbsp brown sugar
- whipped creamto serve
Nutrition: Per serving
- kcal322
- fat14g
- saturates9g
- carbs35g
- sugars31g
- fibre3g
- protein13g
- salt0.3g
Method
step 1
Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk.
step 2
Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.
