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Bon Appétit

Mexican Hot Chocolate III

1.3

(1)

This recipe calls for semisweet chocolate; try a Mexican chocolate such as cinnamon-flavored Ibarra from Guadalajara if you can. If using Ibarra, omit the cinnamon sticks and brown sugar.

Recipe information

  • Yield

    <p>Makes 4 Servings</p>

Ingredients

4 cups whole milk
3 3-inch-long cinnamon sticks, broken in half
30 whole cloves
1 teaspoon aniseed
5 ounces semisweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons (packed) brown sugar
5 tablespoons coffee liqueur

Preparation

  1. Step 1

    Bring milk and spices to simmer in heavy large saucepan over medium heat. Add chocolate, cocoa and sugar; whisk until chocolate melts. Remove from heat. Cover; let steep 45 minutes.

    Step 2

    Bring hot chocolate just to simmer. Mix in liqueur. Strain into 4 mugs.

TagsHot ChocolateBeveragesHot DrinkCocktailAlcoholKahluaLiqueurCinnamonHerbs & SpicesCocoaChocolateGluten FreeNut FreeFallWinterBon Appétit
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