Cinnamon is the spice that makes Mexican hot chocolate the exotic warmer that it is, and we also add pinches of cloves and cayenne for good measure. This is especially good following Huevos Rancheros (page 111), but itās a warming treat at just about any brunch.
Recipe information
Yield
serves 4 to 6
Ingredients
6 ounces good-quality unsweetened chocolate, broken into pieces
2 cups milk
2 cups heavy cream
1/2 cup sweetened condensed milk
1/2 cup sugar
Pinch of ground cloves
1/4 teaspoon ground cinnamon
2 pinches of cayenne pepper, or to taste
Preparation
Step 1
In the top of a double boiler over simmering water, melt the chocolate.
Step 2
Stir together the milk, cream, and sweetened condensed milk in a heavy 2-quart saucepan over low heat. Cook until very hot but not boiling. Whisk in the sugar, cloves, cinnamon, and cayenne pepper.
Step 3
Whisk the melted chocolate into the cream mixture and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.
Step 4
Pour into mugs and serve.
Bubbyās Brunch Cookbook by Ron Silver and Rosemary Black. Copyright Ā© 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
