Sunday, December 27, 2009

Mexican Hot Chocolate

  • 1 (12 oz.) can evaporated fat-free milk
  • 1 1/2 cups water
  • 1 cup skim milk
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 tsp cornstarch  
  • 1 tsp cinnamon  
  • 1 oz. bittersweet chocolate, finely grated and chopped  
  • 1/4 tsp vanilla extract
  • 1/8 tsp almond extract (optional)  
Makes 6 servings

  1. In a medium, heavy saucepan, whisk together the evaporated milk, water, skim milk, sugar, cocoa and cornstarch until smooth. Add the cinnamon and cook over medium heat, stirring frequently, until just starting to boil, about 15 minutes; continue cooking, stirring, until slightly thickened, 1-2 minutes more.
  2. Remove from the heat. Add the grated chocolate, vanilla and almond extract, stirring until the chocolate is melted and the mixture is completely smooth. Whisk until frothy and serve at once.

WW Points Value: 2

Note: This recipe appears in the WW New Complete Cookbook. It was listed in the Holiday Baking Around the World Chapter and this recipe was worth waiting for! Mexico also gave chocolate to the world and chocolate was once considered "the food of the gods" in Mexico. This hot chocolate is not your typical hot chocolate; it's a dessert in itself that should be enjoyed between 2 people in peace and quiet.

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