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recipe
Mexican Hot Chocolate
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SERVES: 4
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This special recipe will take you to one of our favorite culinary destinations—Mexico. We’re going to start by heating milk over low heat, and then we’ll add cinnamon sticks. The heat will bring out the flavorful oils in the cinnamon to create what’s called an infusion (that means the flavors have combined, and the milk has taken on the flavors of the cinnamon).

Gather Ingredients

For the hot cocoa:

For the whipped cream:

Cooking Instructions

Step 1

Add the milk and cinnamon sticks to a small saucepan. Bring to a gentle simmer over low heat to infuse the milk with the cinnamon flavor. Once you can smell the cinnamon, use tongs to remove the cinnamon sticks.

Step 2

Add the chocolate, sugar, vanilla, and salt to the milk. Slowly whisk the mixture over low heat until the chocolate is melted. Keep the cocoa warm over very low heat while you make the whipped cream.

Step 3

For the whipped cream: Pour the cream into a large mixing bowl fitted with a whisk attachment. Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Step 4

Pour the hot chocolate into mugs and top with a dollop of whipped cream.

Step 5

Optional: Dust with a sprinkling of cinnamon or cocoa powder.

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