Mexican Rich 'n' Thick Hot Chocolate

Name: Mexican Rich 'n' Thick Hot Chocolate
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon ancho chili powder; 2 teaspoons cornstarch; 198 grams dark chocolate bars (at least 70% cacao), chopped; 1 teaspoons ground cinnamon; 79 milliliters honey; 946 milliliters milk, divided; 1 pinch Pinch of salt; 1 teaspoon vanilla extract

Mexican Rich 'n' Thick Hot Chocolate

Need a gluten free and vegetarian beverage? Mexican Rich 'n' Thick Hot Chocolate could be an excellent recipe to try. This recipe makes 8 servings with 271 calories, 6g of protein, and 15g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up ancho chili powder, chocolate bars, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 18 minutes.

Instructions

Whisk together cornstarch and 1/2 cup milk until smooth.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Whisk

Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil).

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth.

Ingredients you will need

Vanilla Extract

Chili Powder

Chocolate

Cinnamon

Honey

Salt

Equipment you will use

Whisk

Whisk in cornstarch mixture.

Ingredients you will need

Corn Starch

Equipment you will use

Whisk

Bring milk mixture to a light boil, whisking frequently (about 4 minutes).

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Milk

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Whisk

Remove from heat.

Let cool slightly. (

Mixture will thicken as it cools.)

Serve immediately with Marshmallow Whipped Cream, if desired.

Ingredients you will need

Whipped Cream

Marshmallows

Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.

Ingredients you will need

Dark Chocolate Bar

Equipment

Whisk

Sauce Pan

Ingredients

Servings:

1teaspoon

ancho chili powder 2teaspoons

cornstarch 198grams

dark chocolate bars (at least 70% cacao), chopped 1teaspoons

ground cinnamon 79milliliters

honey 946milliliters

milk, divided 1pinch

Pinch of salt 1teaspoon

vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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 Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.