Mexican Hot Chocolate Mix
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 5 minutes
Mexican Hot Chocolate Mix
- 1 cup/190g/7ozs. dark chocolate
- 1 cup/190g/7ozs. milk chocolate
- 1/2 cup/60g/2ozs. cacao powder
- 1/2 cup/100g/3.5ozs. sugar
- 1 teaspoon vanilla beans, ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper or chilli powder or to taste
For Hot Chocolate
- 1 cup milk
- 4 tablespoons of the above mixture
Step 1 - To make the Mexican hot chocolate powder, break up the dark chocolate and milk chocolate and put in a food processor along with the cacao powder, sugar, vanilla, cinnamon and cayenne. Process until the chocolate is finely ground.
Thermomix directions: Place broken up chocolate, cacao powder, sugar, vanilla, cinnamon and cayenne. Set to 30 seconds, speed #6.
Step 2 - To make 1 cup of hot chocolate heat up a cup of milk in a small saucepan. Add 4 tablespoons of the hot chocolate mixture and whisk until melted and warmed through.
To make a frozen hot chocolate: make the mixture as above and then cool completely. Place in ice cube trays and freeze until solid. Then place in a blender with a little milk and make a frozen chocolate slushie!