Mexican Hot Chocolate
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 500 millilitres 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
- 2 cups whole 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
Method
- Heat the milk in a pan and make the hot chocolate according to packet instructions.
- Add the kahlua and take off the heat before it boils.
- 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.
- Heat the milk in a pan and make the hot chocolate according to packet instructions.
- Add the kahlua and take off the heat before it boils.
- 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.
Additional Information
For gluten free most hot chocolate mixes are gluten free but please check packaging.
For gluten free most hot chocolate mixes are gluten free but please check packaging.
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What 2 Others have said
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Posted by Markiej on 1st January 2020
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Posted by thedancingchef on 4th September 2011
Show more commentsWow great recipe will definitely be trying this one. Think I might add some ground cinnamon to it.
Oh my goodness this is sooo yummy!!!