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Ingredients10 m servings 444 cals
Original recipe yields 1 servings (1 hot chocolate)
- Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.
- Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.
- Cook's Note:
- To get the authentic taste, you need to use Mexican chocolate, which contains sugar and cinnamon. It gives the hot chocolate its specific taste. I prefer to use 4 little squares of Rey Margo® chocolate, but it's not as easy to find here. You can also use 1/2 tablet Abuelita® chocolate per serving.
Per Serving: 444 calories; 14.8 g fat; 62.5 g carbohydrates; 13.8 g protein; 24 mg cholesterol; 108 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very good. I used an immersion blender rather than a regular blender. Frothed up nicely.