Mexican Hot Chocolate
by Tarla Dalal
4/5 stars 100% LIKED IT
Added to 146 cookbooks
This recipe has been viewed 16467 times
If you are the kind that loves to sprinkle some extra cocoa and cinnamon on your hot chocolate as soon as you collect it from the counter, then this Mexican Hot Chocolate will be just perfect for you! Vanilla essence serves to deepen the flavour of this richly brewed hot chocolate while cinnamon gives it a heady aroma. Don’t forget the pinch of salt, because it helps highlight the flavours in the recipe and also has a secret effect on the texture. You will just love it!
- Combine the cocoa powder, sugar, cinnamon powder and salt in a small bowl and mix well. Keep aside.
- Heat the milk in a deep non-stick pan on a medium flame for 4 minutes or till it starts boiling.
- Add the cocoa powder mixture, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring occasionally.
- Add the vanilla essence and mix well.
- Serve hot.
Nutrient values (Abbrv) per glass
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.