Difference between revisions of "Mexican Cocoa"
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* [[chili powder]] (optional) | * [[chili powder]] (optional) | ||
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# Cut the [[chocolate]] into small pieces. | # Cut the [[chocolate]] into small pieces. | ||
# In a saucepan, bring the [[milk]] to a boil and then add the [[chocolate]]. | # In a saucepan, bring the [[milk]] to a boil and then add the [[chocolate]]. | ||
Latest revision as of 16:37, 15 July 2012
Ingredients
- 1 quart milk
- 7 ounces Mexican chocolate
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 pinch salt
- chili powder (optional)
Procedures
- Cut the chocolate into small pieces.
- In a saucepan, bring the milk to a boil and then add the chocolate.
- After the chocolate is incorporated, add the cinnamon, vanilla, chili powder and salt.
- Simmer for 10 minutes and then whisk briskly to a foam right before serving.
- Divide evenly into 4 cups and serve.
