Mexican Hot Chocolate

Use this rich, thick chocolate as a dessert or as a hearty snack
on a cold day. To help warm you down to your bones, add a splash
of coffee or almond liqueur if you like.

Makes 6 servings

1/4 cup granulated sugar
Zest of 1 small orange
One 1" piece cinnamon stick
1/4 cup + 2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 cups skim milk
1 1/2 cups evaporated skimmed milk
1/2 teaspoon almond extract

In large saucepan, combine sugar, zest, cinnamon stick and 1 1/2 cups water;
bring liquid to a boil. Reduce heat to low; simmer 20 minutes. In medium
bowl, combine cocoa and cornstarch; with wire whisk, add skim and evaporated
skimmed milks, blending until cocoa and cornstarch are dissolved. Stir milk
mixture into sugar mixture; stirring constantly, bring just to a boil over
medium heat. Reduce heat to low; simmer, stirring frequently, 15 minutes.
Remove from heat; stir in almond extract.
Strain milk mixture into 6 mugs; serve immediately.

SERVING SIZE:  3/4 cup

POINTS:  4 (2.5)

PER SERVING: 135 Calories, 1 g Total Fat, 1 g Saturated Fat,
117 mg Sodium, 25 g Total Carbohydrate,
2 g Dietary Fiber, 9 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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