Hot Cocoa, Mexican Style

 

Ingredients

· 3 3 ounce tablet Mexican sweet chocolate, chopped

· 1 rounded teaspoon unsweetened cocoa powder

· 2 cups whole milk

· Pinch of salt

· Cayenne pepper (optional)

 

Steps

1) Combine Mexican chocolate and cocoa with 1/2 cup of milk and salt in medium saucepan. Heat mixture over medium heat, stirring, until chocolate melts, about 5 minutes. Add remainder of the milk and stir with a wooden spoon until fully incorporated. Simmer over low heat for 5 minutes, then froth with an immersion blender until creamy and foamy. Divide into two pre-warmed cups, and top each with whipped cream if desired.

 

From: Hot Cocoa Comfort: 50 Recipes for Comforting Cups of Chocolate

By: Michael Turback