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Mexican Hot Chocolate


"Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. The perfect drink to warm you up on a cold winter night!"
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11 m servings 289 cals
Original recipe yields 8 servings

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  1. Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
  2. Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
  3. Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
  4. Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

Nutrition Facts

Per Serving: 289 calories; 14.5 g fat; 31.3 g carbohydrates; 8.2 g protein; 19 mg cholesterol; 82 mg sodium. Full nutrition

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Delicious! I used a dried Chipotle chile pepper because it is a smoky sweet pepper similar to the Urfa Biber. Very good subtle spicy after taste, with just the right amount of chocolate. I scale...