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Mexican Hot Chocolate

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Cook Like a Pro

Episode: All About Chocolate

Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Yield: 2 to 3 cups
Ingredients: 2 cups whole milk; 1 tablespoon light brown sugar; 4 1/2 ounces bittersweet chocolate, such a Lindt, chopped; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon ground cinnamon; Smallest pinch cayenne pepper; Long cinnamon sticks for stirrers, optional

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Yield: 2 to 3 cups

Yield: 2 to 3 cups

Ingredients

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2 cups whole milk

1 tablespoon light brown sugar

4 1/2 ounces bittersweet chocolate, such a Lindt, chopped

1/2 teaspoon pure vanilla extract

1/8 teaspoon ground cinnamon

Smallest pinch cayenne pepper

Long cinnamon sticks for stirrers, optional

Directions

Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

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Show: Barefoot Contessa: Cook Like a Pro

Episode: All About Chocolate

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