
CF KITCHEN
Mexican-Style Hot Chocolate

6
Total Servings
354
Calories Per Serving
12 g
Fat Per Serving
11 g
Protein Per Serving
50 g
Carbohydrates Per Serving
48 g
Sugars Per Serving
Ingredients*
2 cups of water
2 cinnamon sticks or ½ tablespoon of ground cinnamon
3 whole cloves
3 small "piloncillo" (also known as
raspadura or panela) cones (1
ounce each), or ¾ cup brown sugar
½ teaspoon anise seed powder or
½ star anise (optional)
¾ cup unsweetened cocoa powder
1 12-ounce can evaporated milk
½ can condensed milk, about 7
ounces
2 cups whole milk (oat, almond, or
coconut milk works too)
1 packet chocolate or coconut-
flavored atole, or 1.5 ounces of
cornstarch
½ tablespoon vanilla extract
Directions
-
Dilute the atole or cornstarch in 4 ounces of water and set aside for later use.
-
Add the water, piloncillo cones (or brown sugar), and all the spices (except the vanilla) to the pot.
-
Bring to a simmer and stir frequently. Let it boil for about 7-10 minutes.
-
Gradually stir in the cocoa powder until completely dissolved.
-
Repeat previous step with evaporated, condensed, and whole milk, one by one.
-
Once again, let it simmer, stirring frequently to avoid it sticking to the pot.
-
Once it begins to boil, stir in the diluted atole or cornstarch.
-
Finally, add vanilla extract and let it boil for about 2 more minutes.
-
Serve it hot and fresh!
Mexican-Style Hot Chocolate goes great with pan dulce (Mexican sweet bread).