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Ingredients:
1 1/2 oz unsweetened chocolate
1/4 cup sugar
3/4 cup water
1 tbsp plus 2 ts instant coffee (dry)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash salt
2 cup milk
Instructions:
Heat all ingredients except milk in 1.5-quart saucepan over low heat,
stirring constantly, until chocolate is melted and mixture is smooth.
Heat to boiling; reduce heat. Simmer uncovered, stirring constantly,
4 minutes. Stir in milk; heat just until hot (do not boil).
Beat with hand beater until foamy. Top with whipped cream if desired.
Serve immediately. 5 servings (about 2/3 cup each);155 calories per
serving.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 5
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Mexican Hot Chocolate Recipe brought to you by Mexican Recipes To-Go
