Mexican Hot Chocolate - cooking recipe

Ingredients
    1 cup boiling water
    3 tablespoons unsweetened cocoa powder
    3 tablespoons sugar
    2 teaspoons vanilla
    1 teaspoon instant espresso powder
    1/4 teaspoon cinnamon
    grated nutmeg
    2 eggs, room temperature
    2 1/2 cups hot milk
Preparation
    Pour first 7 ingredients (water - nutmeg) in blender until smooth.
    Add eggs (see note in description).
    With machine running, slowly add hot milk through the hole in top of the blender cover, blending until foamy.
    Serve immediately with extra hot milk or whipped cream.

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