Evaporated milk hot chocolate is velvety smooth, sumptuously rich, and perfect to warm up throughout the holiday and winter season.

Mexican hot chocolate recipe evaporated milk. Web the charm of hot chocolate; Dark chocolate hot chocolate with evaporated milk. Do not let it begin to boil.

Add the cinnamon stick and the chocolate bars. Beat with wire whisk until a little frothy. If you don’t have a thermometer, remove the pan from heat as soon as it’s too hot to taste from a spoon.

24 ounces semisweet chocolate chips. That’s all there is to making the mexican hot chocolate! Whisk in cocoa powder until dissolved.

Remove and discard the cinnamon sticks, then. Web in a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Add heated milk and chocolate to warm crock pot with rest of ingredients.

Add the boiling water and stir.nn Stir from time to time while boiling so you don’t spill. Mix all ingredients in a cup and top with whipped cream.

Or you could add a drop or two of vanilla when heating milk. Web in a microwave safe bowl or measuring cup, heat ½ c of the whole milk. Stir until chocolate is melted.