Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 2 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 2 1/2 cups lite milk
- 1 cinnamon stick
- 1/4teaspoons chilli flakes (plus extra to serve, optional)
- 1tablespoons demerara sugar
- 1/2teaspoons vanilla extract
- 100grams dark chocolate, roughly chopped
- 1/2 cup thickened cream, whipped
Nutrition per serving
2900kJ / 695Cal
2900 Kilojoules or 695 Calories
33% of daily energy intake*
Protein
16.3grams
Fat
50.5grams
Carbs
41.4grams
Sugars
39.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Flavoured with a hint of chilli and cinnamon, this Mexican hot chocolate recipe will keep you warm and toasty as the temperature outside drops.
Method
Step 1 of 2
Place milk, cinnamon and chilli, if using, in a medium saucepan over medium-high heat. Bring to a simmer. Remove pan from heat and stand for 5 minutes to infuse.
Step 2 of 2
Strain into a clean saucepan, discarding solids. Add sugar and vanilla. Heat over medium heat for 3 minutes or until hot (do not boil). Reduce heat to low. Add chocolate and whisk until smooth. Divide between 2 mugs. Serve dolloped with cream and sprinkled with extra chilli, if using.
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