- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 706
- Total Fat
- 59 g
- Saturated Fat
- 36 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 11 g
- Cholesterol
- 187 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 706
- Total Fat
- 59 g
- Saturated Fat
- 36 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 11 g
- Cholesterol
- 187 mg
- Sodium
- 153 mg
Ingredients
Hot Chocolate:
Whipped Cream:
Directions
- For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
- For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
- Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.
My Private Notes
Show:
Mexican Made Easy
Episode:
Mexican Sweets
Categories:
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The Best Holiday Drinks
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