Tuesday, October 09, 2007

Mexican Hot Chocolate

From Every Day with Rachael Ray May 2007

4 C whole milk
1 1/2 C (8oz) chocolate chips
2 Tbsp sugar
2 tsp pure vanilla extract
1/2 tsp chile powder
1/4 tsp 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 be smooth.

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