Mexican Hot Chocolate - Cuisinart Smart Stick CSB-87C Instruction And Recipe Booklet

Mexican chocolate is a stone-ground chocolate that is mixed
with sugar, spices and vanilla. It can be found in gourmet markets,
Makes 1½ cups (375 ml)
1½ cups (375 ml) whole milk
3 ounces (85 g) Mexican chocolate (such as Taza Stone Ground
Organic, 60% Dark), broken into ½-inch (1.25 cm) pieces
2 teaspoons (10 ml) granulated sugar
large pinch ground cinnamon
pinch cayenne
sweetened Whipped Cream (page 28), for serving
1. In a medium saucepan set over medium heat, bring the milk to a
strong simmer.
2. While the milk is heating, insert the chopping blade in the work bowl of
the chopper attachment. Add the remaining ingredients into the work
bowl and pulse on High until chocolate is finely chopped, about 10 to
15 times.
3. Remove milk from heat and add in the chopped chocolate-spice
mixture. Insert the immersion blender into the pot. Being sure to keep
the metal blade completely submerged, pulse on Low speed until
chocolate is completely melted and combined, and hot chocolate is
frothy.
4. Serve immediately with Sweetened Whipped Cream.
Calories 207 (34% from fat) • carb. 31g • pro. 5g • fat 8g • sat. fat 5g

Mexican Hot Chocolate

some larger grocery stores or online.
Nutritional information per serving [½ cup (125 ml)]:
• chol. 18mg • sod. 66mg • calc. 161mg • fiber 1g
31