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Mexican hot chocolate

Recipe from: 21 June 2011

Ingredients 6
Servings 2
Time 5 mins


  • 500
  • 3
    brown sugar
  • 1/4
    red chilli
  • 75
    dark chocolate
  • 1
    corn flour
  • 1/2
    ground cinnamon


15 mins
Heat the milk with the cinnamon and chilli in a little pot.
Make a slurry with the corn flour, sugar and a little water - like 1-2 tablespoons.
Add the chopped chocolate and slurry to the milk and simmer till thick.
Stir till all the chocolate is melted.
Add more sugar to taste.

Chef notes:
You can replace some of the milk with cream if you want a richer drink.

Reprinted with permission of Wide Eyed and Bushy Tailed.
To visit Wide Eyed and Bushy Tailed's blog, click here.


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