Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Chocolate Mexicana
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- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 24 mg
- Sodium
- 106 mg
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 24 mg
- Sodium
- 106 mg
Ingredients
Directions
- Put the milk and chocolate into an earthenware pot and cook over a low heat until the chocolate has melted. Stir constantly so that it does not stick to the pan.
- When the chocolate comes to a boil, lower the heat and beat vigorously with a molinillo until a thick foam rises to the top.
- Serve hot in earthenware mugs.
