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Mexican Hot Chocolate





Yields
Makes 8 servings

Notes: Chocolate can be prepared through step 2 up to 1 day ahead. Cool, cover, and chill. To complete, stir often in a 5- to 6-quart pan over low heat until warm, then continue with step 3.

 2/3 cup slivered almonds
 2 quarts milk
 8 ounces unsweetened chocolate, coarsely chopped
 1 cup sugar
 1 tablespoon vanilla
 2 teaspoons ground cinnamon
 8 cinnamon sticks (each 4 to 5 in. long), optional
Step 1
1

In a 5- to 6-quart pan over medium heat, stir almonds until golden, 5 to 7 minutes.

Step 2
2

Add milk and chocolate to pan and stir occasionally over medium heat just until chocolate is melted (flecks are okay) and milk is hot (do not boil), 12 to 15 minutes. Add sugar, vanilla, and ground cinnamon; stir just until sugar is dissolved, about 1 minute.

Step 3
3

Pour about a third of the hot milk mixture into a blender. Holding lid down with a towel, whirl until very smooth and frothy; pour into a pitcher. Repeat twice to purée remaining mixture. To serve, pour hot chocolate into cups (8 to 12 oz.) and garnish with cinnamon sticks.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories466
% Daily Value *
Total Fat 30g39%

Saturated Fat 15g75%
Cholesterol 34mg12%
Sodium 125mg6%
Total Carbohydrate 47g18%

Dietary Fiber 4.9g18%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.