Mexican Hot Chocolate - cooking recipe
Ingredients
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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
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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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