Spiced Mexican hot chocolate

Spiced Mexican hot chocolate

SPICE up this sweet winter treat with cinnamon sticks and a splash of bourbon.

SERVES: 8-10


4 cups whole milk

2 cups half-and-half

1/2 cup dulce de leche

2 cinnamon sticks

10 oz. 70 per cent dark chocolate

2 tsp. pure vanilla extract

1/4 tsp. Kosher salt

1/2 cups bourbon


Whisk together milk, half-and-half, dulce de leche, and cinnamon sticks in a large saucepan.

Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes.

Return mixture to a simmer over medium heat. Gradually whisk in finely chopped 70 percent dark chocolate, whisking until melted and smooth.

Remove from heat and stir in pure vanilla extract, kosher salt, and bourbon, if desired. Discard cinnamon sticks. Serve warm.

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