Mexican Hot Chocolate
slightly adapted from Food Network
Makes 2
500ml milk (I used low fat)
2 teaspoons light brown sugar
100g dark chocolate chips
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 long cinnamon sticks for stirring
Put all the ingredients except the cinnamon sticks, into a saucepan and heat gently until the sugar and chocolate have melted. Use a stick blender to blitz and make it a bit frothy. Pour into mugs and add the cinnamon sticks.
'Living in a Mexican dream!' I could use some of that :) The weather has turned all sorts of chilly up here as of the weekend so this drink will be welcomed as an after dinner warmer that's for sure. Happy Cinco de Mayo.
ReplyDeleteHaha. That boy of mine a master of the one-liners. The weather is pleasantly cool here. Perfect for woolly jumpers and hot chocolate.
DeleteVery nice indeed! Perfect for the Canberra cold snap!
ReplyDeleteThere's got to be some benefits to the cold weather Lizzy.
DeleteSounds like your son has all the makings of a chef himself. beautiful pics!
ReplyDeleteHe can't decide between barrista, mixologist or chef at the moment.
DeleteAwww your son is too cute!!! :) & this hot chocolate looks simply amazing for Cinco de Mayo :)
ReplyDeleteCheers Gabrielle.
DeleteYour son must definitely be right! Look so delicious and a perfect antidote to too many margs. :)
ReplyDeleteHe's right on the money.
DeletePerfect for Cinco!
ReplyDeleteYou said it Marie. Thanks.
DeleteThis looks so good that I am thinking I might need to make a quick trip to the supermarket for some dark chocolate chips right now.
ReplyDeleteHa ha. I'm a terrible influence Caroline. Hope it's worth it.
Deletethis looks luscious - I really want a mug of it and I am not normally a hot chocolate sort of person
ReplyDeleteThanks Johanna. I'm not usually a hot chocolate person either, but the vanilla and cinnamon really do make it.
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