Chocolate has been drunk as a beverage for thousands of years in what is now Mexico. Our version of Mexican hot chocolate includes both bittersweet and semi-sweet chocolate, cinnamon and ancho chile pepper.
5m
PREP TIME
5m
COOK TIME
424
CALORIES
7
INGREDIENTS
Chocolate has been drunk as a beverage for thousands of years in what is now Mexico. Our version of Mexican hot chocolate includes both bittersweet and semi-sweet chocolate, cinnamon and ancho chile pepper.
5m
PREP TIME
5m
COOK TIME
424
CALORIES
7
INGREDIENTS
Ingredients 4 (1 cup) Servings
-
4
cups
whole milk
![substitution]( "substitution")
Substitutions available
- half-and-half
- 1 McCormick Gourmet™ Organic Saigon Cinnamon Sticks
- 1 McCormick Gourmet™ All Natural Madagascar Vanilla Beans, split in half lengthwise
- 1/2 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 3 ounces bittersweet chocolate, coarsely chopped
- 3 ounces semi-sweet chocolate, coarsely chopped
- 2 tablespoons sugar
INSTRUCTIONS
- 1 Place milk, cinnamon stick, vanilla bean and ancho chile pepper in medium saucepan. Bring just to boil on medium heat. Remove from heat. Remove cinnamon stick and vanilla bean.
- 2 Stir in chocolates and sugar with wire whisk until melted and mixture is slightly frothy.
- 3 Serve with whipped cream and grated chocolate, if desired.
NUTRITION INFORMATION
(per Serving)
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