Mexican Hot Chocolate
- 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.
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