Mexican Hot Chocolate

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1 liter/1 and 1/3 pints/4 cups milk
1 cinnamon stick
2 whole cloves
115g/4oz dark (semisweet) chocolate, broken into squares
2-3 drops of almond extract
1. Heat the milk gently with the spices in a saucepan until almost boiling, then stir in the dark chocolate over a moderate heat until melted.
2. Strain into a blender, add the almond extract and whizz on high speed for about 30 seconds until frothy. Alternatively, whisk the mixture with a handheld electric mixer.
3. Pour into warmed heatproof glasses and serve immediately

Credits to: Christine France.(book is titled: Chocolate heaven)

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