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Mexican Hot Chocolate
4 cups milk 4 tsp sugar 2 tsp vanilla extract a pinch of chilli flakes (optional) 120g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped, plus extra to serve
© Annabel Langbein Media
Place milk, sugar, vanilla and chilli flakes, if using, in a large pot and warm over medium heat, whisking to prevent catching. Remove from heat just before it comes to a boil. Stir in chocolate chunks until melted, then whisk until lightly frothed. Pour into four cups, mugs or latte glasses and serve hot with extra chocolate chunks on the side for dunking.
To make chocolate spoons pour melted chocolate into moulds, adding a few chilli flakes if desired and setting teaspoons upright into the chocolate as it hardens. Pour the hot milk mixture into cups and Serve each with a chocolate spoon on the side.
This recipe is from my book The Free Range Cook: Through the Seasons
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