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Mexican Hot Chocolate

The better the quality of your chocolate, the more delicious your hot chocolate will be. Do try it with a pinch of chilli flakes – they impart a mellower flavour than ordinary chilli powder does and take this soothing hot drink to a whole new level.

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Mexican Hot Chocolate

Annabel Langbein Mexican Hot Chocolate Recipe
Annabel Langbein Media
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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
https://www.annabel-langbein.com/recipes/mexican-hot-chocolate/799/
EMAIL PRINT
Prep time:
5 mins
Cook time:
10 mins
Serves:
4
  • 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

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.

Tips

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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3 comments

Yum, sounds good to make.....
LovetoBake777 July 14, 2017
tried and conquered!! best i've made
TeAtaakura April 09, 2016
this sounds tempting to try...
spascho99 September 25, 2014
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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