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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My father makes this hot chocolate accented with Mexican spices. We use good-quality chocolate our cousins bring from San Francisco. The leftovers are great chilled. -KKD Ingredients:
6 cups 1% low-fat milk, divided |
1/4 cup unsweetened cocoa |
1/2 cup chopped semisweet chocolate |
6 tablespoons brown sugar |
1/4 teaspoon ground nutmeg |
2 cinnamon sticks, broken in half |
1 vanilla bean, split lengthwise |
1 cup miniature marshmallows |
ground red pepper (optional) |
additional cinnamon sticks (optional) |
Directions:
1. Combine 1 cup milk and cocoa in a small bowl; stir well with a whisk. Combine remaining 5 cups milk, chocolate, sugar, nutmeg, and 2 cinnamon sticks in a large, heavy saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Add cocoa mixture to pan. Cook 25 minutes or until thoroughly heated and chocolate is melted, stirring frequently. Strain mixture through a fine sieve into a bowl; discard solids. Serve with marshmallows. Garnish with ground red pepper and cinnamon sticks, if desired.
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