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Thread: Mexican Hot Chocolate

  1. Mexican Hot Chocolate

    Makes 6 servings

    1 (12 oz) can evaporated fat-free milk
    1 1/2 c water
    1 c fat free milk
    1/4 c sugar
    1/4 c Dutch-process unsweetened cocoa powder
    4 t cornstarch
    1 cinnamon stick
    1/2 oz good quality bittersweet chocolate, finely grated
    1/4 t vanilla extract
    1/8 t almond extract

    1. In a medium heavy saucepan, whisk together the evaporated milk, water, fat-free milk, sugar, cocoa and cornstarch until smooth. Add the cinnamon stick and cook over medium heat, stirring frequently, until just starting to boil, about 15 minutes; continue cooking, stirring, until slightly thickened, 1-2 minutes more.

    2. Remove from heat and discard cinnamon stick. Add the grated chocolate, vanilla, and almond extract, stirring until the chocolate is melted and the mixture is completely smooth. Whisk until frothy and serve at once.

    Per Serving (2/3 cup): 110 cal, 1 g fat, 1 g sat fat, 0 g trans fat, 3 mg chol, 87 mg sodium, 20 g carb, 0 g fiber, 6 g protein, 215 mg calc.

    2 points per serving!

  2. #2
    Jellybean298 Guest View Member Photos
    THis sound great. TFS

  3. Ok, have you tried this yet? How does it compare to my recipe? I wanna know before i buy all the stuff to make it .
    The Shackretary

  4. #4
    Absolutely nothing can beat your hot chocolate recipe Sherri. We're just going to have to learn to like WW recipes. hehehe

    There are painters who transform the sun to a yellow spot, but there are others who with the help of their art and their intelligence, transform a yellow spot into the sun.~ Pablo Picasso

  5. #5

    sounds like the

    authentic mexican hot cocoa!!
    The Mexican hot cocoa is different than ours, but super yummy!!
    Thanks Joanne, now I can have some, close my eyes & dream I'm back in Cancun!!

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