Mexican hot chocolate with evaporated milk.

Mexican hot chocolate recipe evaporated milk. Finish with a dust of unsweetened cocoa powder, cinnamon, and flaky salt. Web the charm of hot chocolate; 1 tablespoon pure vanilla extract *check out my recipe for homemade vanilla extract.

4 teaspoons ground cinnamon *preferably use mexican cinnamon. May have to heat milk a second time and whisk more. Add the cinnamon stick and the chocolate bars.

Stir from time to time while boiling so you don’t spill. In a medium saucepan, add the milk step 1. Dash ground cloves or nutmeg.

Combine milk and mexican chocolate in the clay pot and simmer over medium heat. Cook on low for about 2 hours, stirring occasionally. Mexican hot chocolate mexican hot chocolate.

That’s all there is to making the mexican hot chocolate! Web bring the milk mixture to 180 degrees over medium heat. The regular hot chocolate does not contain cinnamon and usually has less sugar.

Classic hot chocolate with evaporated milk. You could even try a mix of half milk and half water. Bring water with spices and.