Mexican Hot Chocolate
An alternative to Swiss Miss from O Magazine.
Has Kim tried this? No
3 oz unsweetened chocolate or Mexican chocolate tablets
1/2 c sugar
2 tbsp instant espresso granules
1 1/4 tsp ground cinnamon
pinch of salt
1 tbsp finely ground orange zest
4 c milk
1/2 tsp almond extract
Cinnamon sticks, for garnish
Sweetened whipped cream (optional)
Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest, and 1 1/2 c water in a medium saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Bring to a boil, then reduce heat and simmer 5 minutes.
Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.
Pour into mugs. Garnish with cinnamon sticks and top with whipped cream if desired. Makes 4 to 6 servings.