Mexican Hot Chocolate
by Tarla Dalal
If you are the kind that loves to sprinkle some extra cocoa and cinnamon on your hot chocolate as soon as you collect it from the counter, then this Mexican Hot Chocolate will be just perfect for you! Vanilla essence serves to deepen the flavour of this richly brewed hot chocolate while cinnamon gives it a heady aroma. Don’t forget the pinch of salt, because it helps highlight the flavours in the recipe and also has a secret effect on the texture. You will just love it!
Mexican Hot Chocolate recipe - How to make Mexican Hot Chocolate
Preparation Time: Cooking Time: Total Time:
Makes 3 glasses
3 tbsp cocoa powder
3 tbsp sugar
1/2 tsp cinnamon (dalchini) powder
a pinch of salt
3 cups milk
3/4 tsp vanilla essence
- Method
- Combine the cocoa powder, sugar, cinnamon powder and salt in a small bowl and mix well. Keep aside.
- Heat the milk in a deep non-stick pan on a medium flame for 4 minutes or till it starts boiling.
- Add the cocoa powder mixture, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring occasionally.
- Add the vanilla essence and mix well.
- Serve hot.
| Energy | 309 cal |
| Protein | 9.6 g |
| Carbohydrates | 28.8 g |
| Fiber | 1.7 g |
| Fat | 13.7 g |
| Cholesterol | 32 mg |
| Vitamin A | 320 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 2 mg |
| Folic Acid | 12.8 mcg |
| Calcium | 426.4 mg |
| Iron | 1.1 mg |
| Magnesium | 63 mg |
| Phosphorus | 296.7 mg |
| Sodium | 39.1 mg |
| Potassium | 256.2 mg |
| Zinc | 0.3 mg |
The dalchini powder and vanilla essence gives a little twist to the chocolate milk. Otherwise it is more or less like a chocolate milk.