Mexican Hot Chocolate Recipe courtesy Emeril Lagasse, 2001 1 (3-ounce) tablet Mexican chocolate 2 1/2 cups milk 1/4 cup heavy cream 1 teaspoon molasses or cane syrup Finely chop chocolate. In a saucepan bring milk and heavy cream to a simmer and add chocolate and cane syrup. Whisk continuously until chocolate is dissolved, and serve immediately.		Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 5 minutes Yield: 2 servings User Rating:

Episode#: EE2B11
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