MEXICAN HOT CHOCOLATE
- 4 cups whole milk
- 1 1/3 cups (8 ounces) chocolate chips
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon chile powder
- 1/4 teaspoon ground cinnamon
- Pinch salt
In a large saucepan, combine all the ingredients and 1 cup water over medium heat, whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).
Pour into 4 large mugs.
No Reviews at this time.
Author: Every Day with Rachael Ray