Rich Mexican Hot Chocolate
Source of Recipe
Aunt Saunny
4 ounces unsweetened chocolate (or 3 to 4 disks of Mexican chocolate)
1 vanilla bean, split lengthwise (or 2 ½ teaspoons Mexican vanilla or
best-quality vanilla extract)
4 cups whole milk
2 cups heavy cream
¾to 1 cup sugar (start slowly and add to taste; see note before
starting)
1 pinch of freshly ground nutmeg (optional)
1½ teaspoons freshly ground cinnamon
Directions:
Melt the chocolate in the top of a double boiler or microwave in short blasts till it's good and gooey. If you are using vanilla beans, scrape the seeds from the bean and add seeds and bean to the milk and cream in a
heavy-bottomed saucepan. (If using extract, add it later.)
Heat milk mixture over low heat, stirring with a wooden spoon, until it begins to steam. Remove the vanilla bean. Add ¼ cup of the hot milk mixture to the melted chocolate and mix well. Stir blended chocolate milk into the
milk in the saucepan.
Stir in sugar, nutmeg, vanilla extract (if using instead of beans) and cinnamon and bring to a simmer, still stirring. Remove from heat and whisk the hot chocolate briskly till frothy. Makes 6 servings.
Note: If using Mexican chocolate, delete the sugar in the recipe and start with 3 disks of chocolate; add more to suit your taste.
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