Photo: Mexican Hot Chocolate Recipe
Ingredients
- 6 (12-ounce) cans evaporated milk
- 4 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- Pinch cayenne pepper
- 2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
- Cocoa powder, for serving
Directions
For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Serve with a dusting of cocoa powder.
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By hancockjoanne_1...
Port Orange, 34
on November 29, 2010
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I made this recipe when it started getting chilly out. Me and the family sat around the fire and it was the perfect drink that definately hit the spot.
By cabebefe
Lawrenceville, NJ
on November 09, 2010
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First time trying mexican chocolate and I loved the recipe. Just one little thing though. It was HELLA thick, too thick to drink an 8 ounce cup. I quartered the recipe to check it out first, but next time I will use 1/2 evaporated milk and 1/2 whole milk. Maybe, that will cut down on the thickness.
By groover016_11789652
new york, NY
on May 04, 2009
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Just sharing a Cinco de Mayo savory pie recipe that works well as an entree or appetizer:
http://miocibo.com/2009/05/03/cinco-de-mayo-meat-pie/
;D
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