Recipe: Mexican Hot Chocolate
- Feeding the Family
- Published on Thursday, 26 December 2013 09:00
- Last Updated on 11 November 2015
- Monica Costa
- 2 Comments
Chocolate comes from Central America and the best hot chocolate is definitely from there too. Try this Mexican Hot Chocolate to treat yourself during winter gloomy weather. Chocolate is an antidepressant too and it is vegetable based so it kind of counts for your five a day, doesn’t it? 🙂
· 500ml whole milk
· 150g Mexican chocolate, broken into pieces
· ½ tablespoon sugar
Mexico is the home of chocolate and has many varieties available. Good, dark, unsweetened chocolate can be melted into the most delicious of drinks – warming in winter and very moreish. Use the best quality chocolate you can find.
Put the milk and chocolate pieces into a large saucepan and add 500ml of water. Place over a low heat and stir until the chocolate is completely melted.
Continue to stir, bringing the mixture to almost simmering point. Keep it there for about 5 minutes to allow the flavours to develop.
Add the sweetener and stir in well, cooking the hot chocolate for a further minute. Remove from the heat and pour into a liquidiser. Blitz until frothy, then pour into four good-sized mugs. Now drink!
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums