Santa Anna at the Alamo

"Secrets to Cooking TexMex"

CHOCOLATE MEXICANO (Mexican Hot Chocolate)


INGREDIENTS:

DIRECTIONS:

Combine the MILK, HALF and HALF, SUGAR, CHOCOLATE (cut into 1 inch squares),
CINNAMON and SALT into a saucepan and HEAT on medium-low.  Stir this mixture constantly
and slowly until you see that all the chocolate has melted and the mixture is very hot. Reduce the
heat to LOW.

Beat the 2 EGGS into a bowl and take about 1 cup of the 'hot mixture' and gradually pour the 'hot
mixture' into the beaten eggs.  Stir briskly, with a fork, as you pour the hot mixture into the eggs.
Once all the hot mixture has been poured into the 'egg' bowl' pour all this mess back into the
saucepan on the stove and stir again.

Cook this 3 more minutes on LOW heat, stirring often.  Remove the saucepan from the heat and
add the VANILLA.  Beat this mixture with an electric hand mixer or wire whisk for about 20-30 seconds.  Make sure the mixture is well combined.

Serve immediately into ceramic mugs and ENJOY.                   Yield: 4- 12 oz servings


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Copyright 1998-2005 "Secrets to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.