Hispanic Kitchen is the cure for boring meals
Creamy, rich hot chocolate infused with a hint of Mexican cinnamon, laced with vanilla and topped with whipped cream, toasted almonds and a dust of cinnamon. Since Mexican table chocolate, such as Ibarra or Moctezuma, is already sweetened there is no need to add sugar to the mix. This recipe serves 2.
1 tablet Abuelita brand table chocolate (solid not powdered)
3 cups milk or unsweetened milk substitute such as almond milk or unsweetened soy milk
1/4 teaspoon vanilla extract
1 teaspoon roasted, unsalted almonds finely chopped (optional)
a dash of cinnamon
In a heavy bottom pan bring milk or milk substitute to a boil. Quickly reduce to a simmer, add the vanilla and chocolate, stirring constantly so the chocolate does not burn. Once chocolate is incorporated whisk with a molinillo or whisk until frothy. Serve in two mugs and top with whipped cream, almonds and a dash of cinnamon.
More warming recipes at gabrielaskitchen.com!
Save this recipe to your HK profile by clicking on the Favorite button below!