Web instructions in a large sauce pan over low heat, warm whole milk and sweetened condensed milk until condensed milk has melted.
Mexican hot chocolate recipe sweetened condensed milk. 24 ounces semisweet chocolate chips. 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. Bring to a gentle simmer, whisking regularly, being sure not to let the milk boil.
You do not want to replace the milk with water. Stand out from the crowd this christmas by making easy mexican hot chocolate fudge, which uses sweetened condensed milk and doesn’t require a candy thermometer. Alternatively, place the mixture in a countertop blender and blend for 1 to 2 minutes until frothy.
Web step 1, for stovetop: Web pro tips for making mexican hot chocolate: I also added a pinch of cayenne pepper to give it a little spicy end note, but that’s totally optional.
Garnish with a cinnamon stick. Sweetened whipped cream, marshmallows, chocolate syrup and pirouette cookies Makes the hot chocolate creamy hot chocolate.
Web heavy cream whole milk cinnamon chili powder: Web 2 remove the pan from heat and discard the cinnamon stick. Condensed milk is the secret ingredient and takes this easy hot chocolate recipe to another level.
Known as a liquid thickening agent, using this in the mexican hot chocolate recipe gives it an enriched and thickened texture. Simmer 5 minutes (do not boil). Web pour the milk and water into a saucepan and bring to a boil.