RE-POST OF RECIPE: Easy Hot Spiced Mexican Chocolate

[Guest guest]

Beth offered this recipe in the early part of this year! Should be a winner

after skating

parties - or after a lot of holiday shopping!

 

Easy Hot Spiced Mexican Hot Chocolate

 

from Easy Entertaining with Michael Chiarello on Food Network. May be made ahead

and

reheated. Make sure to either whisk it or blend it in a blender to make it light

and foamy

before serving.

 

3/4 cup water

1 vanilla bean or 1 teaspoon vanilla extract

3/4 cup sugar

1 teaspoon ground cinnamon

1 tablespoon instant espresso

1 pinch salt

2 1/2 ounces bittersweet chocolate, the best quality possible, grated 2 cups

whole milk

chili powder

 

 

Bring water to a boil in a saucepan. Split the vanilla bean and add to the

boiling water. Add

sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the

bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute.

 

Serve immediately with sprinkling of chili powder on top, and you can add a

dollop of

vanilla ice cream if you wish.

 

Makes 4 servings.

 

Beth Renzetti