- 2 Cups Whole Milk
- 1 1/2 cups of Callebaut Dark Chocolate
- 3/4 cup Callebaut Milk Chocolate
- 1 tsp Ground Cinnamon
- 1 stp Ancho Chili Powder
- Whipped cream for topping
- Cinnamon for topping
MEXICAN HOT CHOCOLATE
Ingredients
Method
Heat the milk on the stove until steaming....do not boil.
In a separate bowl, combine both the chocolates.
Pour the steaming milk over the chocolate and leave for for about 20 seconds to let the chocolate start to melt.
Whisk the milk and chocolate together until fully incorporated, creating a liquid mixture.
Add the cinnamon and chili powder to taste.
Serve with a dollop of cream and touch of cinnamon on top
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