Hot Chocolate Mexican Style
A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One sip and you'll never go back to those packets again.
Herbie's Mexican Chocolate
Herbie's Cinnamon Quills (ground)
1 1/2 teaspoon
Herbie's Spice Dust
Herbie's Chili Powder Medium
Open the chilled Bliss Sparkling Shiraz and pour one for everyone in the kitchen watching you making the hot chocolate. - Yum!
Slowly heat all together 2 cups milk, 1 and a half teaspoons ground cinnamon quills, 4 wedges chocolate (half packet) and 1 teaspoon cornflour. Stir to to mix ingredients and prevent burning.
Add one eighth of a teaspoon of medium heat chili powder to taste.
Whisk until blended and frothy.
Sprinkle the top with Spice Dust and serve immediately.
Visually gorgeous, with beautiful pink bubbles foaming up over the dark red-black core of the wine.
A medium heat chili powder for general use.
Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
Sweet cooking chocolate for Mole sauce and other Mexican dishes.
The perfect topping for cappuccinos. hot chocolate, yogurt and smoothies.