Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 smalls dried chiles de árbol or other small dried chiles, torn into pieces; 340 grams tablets (about Mexican chocolate such as Ibarra, coarsely chopped; 12 larges 12 in. Mexican or regular cinnamon sticks, broken into large pieces; 1 pint half-and-half; 1 of Zest orange, removed in strips with a vegetable peeler; 1 liters regular or low-fat milk; 2 vanilla beans, split lengthwise

Mexican Hot Chocolate might be just the Mexican recipe you are searching for. For $4.52 per serving, you get a beverage that serves 8. One serving contains 921 calories, 21g of protein, and 25g of fat. If you have orange zest, regular, regular cinnamon sticks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine milk, half-and-half, cinnamon, chiles, zest, and chocolate in a medium pot. Scrape vanilla seeds from pods with side of a knife and add seeds and pods to pan. Bring to a gentle boil over medium-high heat, stirring often; cook 1 to 2 minutes.

Ingredients you will need

Chocolate

Cinnamon

Vanilla

Chili Pepper

Seeds

Milk

Equipment you will use

Knife

Frying Pan

Pot

Remove from heat, cover, and steep about 15 minutes. Strain hot chocolate into a bowl, then return to pot.

Ingredients you will need

Hot Chocolate

Equipment you will use

Bowl

Pot

Heat to steaming over medium heat, stirring. Whirl in a blender in 3 batches until frothy and pour into a pitcher or mugs.

Equipment you will use

Blender

Garnish with shaved chocolate if you like.

Ingredients you will need

Chocolate

Make ahead: Through step 1 up to 3 days, chilled.

Equipment

Ingredients

Servings:

2smalls

dried chiles de árbol or other small dried chiles, torn into pieces 340grams

tablets (about Mexican chocolate such as Ibarra, coarsely chopped 12larges

12 in. Mexican or regular cinnamon sticks, broken into large pieces 1pint

half-and-half 1of

Zest orange, removed in strips with a vegetable peeler 1liters

regular or low-fat milk 2

vanilla beans, split lengthwise

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.