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MEXICAN HOT CHOCOLATE

MEXICAN HOT CHOCOLATE

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Serves: 4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

This is not the first of my Mexican hot chocolates, but I feel it will be my last. You can melt chunks of chocolate (as I have in previous versions) into hot milk, but I love the particular richness and thickness you get from good Continental hot chocolate powders. Plus, I add Kahlua, so there is really no need to consider anything else.

The whipped cream on top is not essential unless you decide to serve this in lieu of pudding - and - coffee, which I can't help thinking is a very, very good idea indeed.

Aerosol cream, which gives that glorious whipped cream effect is, alas, always longlife, but if you're brave enough, buy a nutritious cream whipper and learn to spurt and squirt the fresh cream at will.

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Ingredients

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  • 500 ml full fat milk
  • 6 tablespoons superior continental hot chocolate mix (or enough for 500ml liquid according to packet instructions)
  • 4 - 5 tablespoons Kahlua (to taste)
  • squirty cream (optional)
  • 4 long cinnamon sticks
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Method

  1. Heat the milk in a pan and make the hot chocolate according to packet instructions.
  2. Add the kahlua and take off the heat before it boils.
  3. Serve with a topping of the squirty cream (if using), and put the cinnamon sticks in as you would straws, even though I am not suggesting they be used as such.

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  • Oh my goodness this is sooo yummy !!!

    Posted by thedancingchef on 4th Sep 2011 at 10.19