Name: Mexican Hot Chocolate III
Yield: Makes 4 Servings
Ingredients: 4 cups whole milk; 3 3-inch-long cinnamon sticks, broken in half; 30 whole cloves; 1 teaspoon aniseed; 5 ounces semisweet chocolate, chopped; 2 tablespoons unsweetened cocoa powder; 2 tablespoons (packed) brown sugar; 5 tablespoons coffee liqueur

This recipe calls for semisweet chocolate; try a Mexican chocolate such as cinnamon-flavored Ibarra from Guadalajara if you can. If using Ibarra, omit the cinnamon sticks and brown sugar.

Recipe information

Yield
<p>Makes 4 Servings</p>

Ingredients

4 cups whole milk

3 3-inch-long cinnamon sticks, broken in half

30 whole cloves

1 teaspoon aniseed

5 ounces semisweet chocolate, chopped

2 tablespoons unsweetened cocoa powder

2 tablespoons (packed) brown sugar

5 tablespoons coffee liqueur

Preparation

Step 1
Bring milk and spices to simmer in heavy large saucepan over medium heat. Add chocolate, cocoa and sugar; whisk until chocolate melts. Remove from heat. Cover; let steep 45 minutes.
Step 2
Bring hot chocolate just to simmer. Mix in liqueur. Strain into 4 mugs.

TagsHot Chocolate Beverages Hot Drink Cocktail Alcohol Kahlua Liqueur Cinnamon Herbs & Spices Cocoa Chocolate Gluten Free Nut Free Fall Winter Bon Appétit

Recipe notes

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