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:





Written by Joyce Peters — May 07, 2016

Leave a comment

Please note: comments must be approved before they are published.


We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.