Mexican Hot Chocolate
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Ingredients
- 3 cups milk
- 1 (3-inch) cinnamon stick
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon vanilla extract
- 1 (3.5-oz.) chili chocolate bar, chopped
- 1/4 teaspoon chili powder (optional)
- Garnishes: whipped cream, shaved chocolate
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Bring milk, cinnamon stick, cocoa, and vanilla to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to low; stir in chopped chocolate until melted. Remove from heat. Add chili powder, if desired. Discard cinnamon stick. Garnish, if desired.
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Chef Tips and Tricks
Chocolate Beetroot Cake
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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