Patter Fam Sauces

Mexican Hot Chocolate w/ Whipped Cream

 

 

1 1/2 cups water

 

 

2 tsp. vanilla extract

 

 

1 cup Agave Syrup

 

 

2 teaspoon ground cinnamon

 

 

2 heaping tablespoon instant espresso (Via by Starbucks preferred)

 

 

1/2 T salt

 

 

5 ounces grated dark chocolate 60%-80% Cacao

 

 

4 cups whole milk (1 qt.)

 

 

8 oz. Whipping cream

 

 

4 T powdered sugar

 

 

½ tsp. vanilla extract

 

 

Chili powder for garnish

 

 

Cocoa powder for garnish

 

 

Cinnamon sticks for garnish

 

 

 

Bring water to a boil in a saucepan. Add the vanilla extract to the boiling water. Add Agave Syrup, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the dark chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of whipped cream and a sprinkling of chili powder on top and a stick of cinnamon in the cup.

 

 

If you make it ahead, reheat in a pot and mix the hot chocolate with a whisk to make it light and foamy before serving.

 

 

 

 

Check out all the classes that we used this recipe in:

 

ChiliClassRecipes

 

MexicanClassRecipes

Written by Joyce Peters — May 07, 2016

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