Web 10 mins servings:

Mexican hot chocolate recipe sweetened condensed milk. Makes the hot chocolate creamy hot chocolate. Web sweet condensed milk: When the milk and water mixture is boiling, take it off the stove and add the chocolate, mixing vigorously with an egg whisk.

Cook 2 minutes, stirring constantly. Cover and turn heat to low. Web ingredients ▢ 1 mexican chocolate tablet ▢ 2 cups milk 2% or whole milk ▢ 1 cup evaporated milk (or just add another cup of regular milk) ▢ cinnamon powder to taste

2 quarts jump to nutrition facts ingredients 1 (14 ounce) can eagle brand sweetened condensed milk ½ cup unsweetened cocoa 1 ½ teaspoons vanilla extract ⅛ teaspoon salt 6 ½ cups hot water 3. 6 (12 ounces) cans of evaporated milk. In the base of the slow cooker, add the bittersweet chocolate, condensed milk, cinnamon stick, cinnamon powder, nutmeg, chili powder, whole milk, along with the cocoa powder mixture.

Or cayenne or a mixture of both. Add in dark chocolate chips and whisk until melted. Garnish with a cinnamon stick.

Web 1 can (14 ounces) sweetened condensed milk; Alternatively, place the mixture in a countertop blender and blend for 1 to 2 minutes until frothy. Whisk in dark cocoa powder, cinnamon, cayenne, and chili powder.

Use quality chocolate, and don’t be tempted to use milk chocolate instead of the bittersweet variety. Web pour the milk and water into a saucepan and bring to a boil. Web in a small bowl combine the hot water and the cocoa powder, stir until smooth.