Mexican Hot Chocolate

Mexican Hot Chocolate, vanilla essence serves to deepen the flavour of this richly brewed hot chocolate while cinnamon gives it a heady aroma.

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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!

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Mexican Hot Chocolate recipe - How to make Mexican Hot Chocolate

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 glasses
Show me for glasses

3 tbsp cocoa powder
3 tbsp sugar
1/2 tsp cinnamon (dalchini) powder
a pinch of salt
3 cups milk
3/4 tsp vanilla essence
  1. Combine the cocoa powder, sugar, cinnamon powder and salt in a small bowl and mix well. Keep aside.
  2. Heat the milk in a deep non-stick pan on a medium flame for 4 minutes or till it starts boiling.
  3. Add the cocoa powder mixture, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring occasionally.
  4. Add the vanilla essence and mix well.
  5. Serve hot.

Nutrient values (Abbrv) per glass
Energy309 cal
Protein9.6 g
Carbohydrates28.8 g
Fiber1.7 g
Fat13.7 g
Cholesterol32 mg
Sodium39.1 mg

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Mexican Hot Chocolate
 on 08 Sep 14 04:39 PM

The dalchini powder and vanilla essence gives a little twist to the chocolate milk. Otherwise it is more or less like a chocolate milk.