Cozy Cup of Cheer part 2- Mexican Hot Chocolate

Yummy. This is my breakfast today. Warm, sweet and chocolatey. This is another recipe from the newsletter this month. Today, I only made a half batch, and I cut back on the cream to save a few calories. Still definitely a keeper!

This is an older recipe that I used to make with milk and real sugar. I noticed this morning, that I forgot to convert milk in the directions to the water and cream mixture. I fixed that here on the blog, but if you decide to make enough for friends, and use the recipe in the newsletter, please remember that you just substitute where it says milk. For those who dislike coffee, the flavor is not that strong, so go ahead and give this a try!


Mexican Hot Chocolate for 2

1 square unsweetened chocolate
1 teaspoon cinnamon
1 cup coffee
3/4 cup water
1/4 cup heavy cream ( original recipe uses 3/4 cup)
1/3 cup equivalent sweetener
1/2 teaspoon vanilla
dash salt

Place chocolate in saucepan, cook over low heat until chocolate melts. Combine the sweetener, salt, and cinnamon and add to the chocolate. Add coffee and stir until smooth. Add water, cream and vanilla to the the chocolate mixture. Cook over low heat for 10 minutes to blend flavors. Whip to a froth and serve.

I didn't froth today because my immersion blender is broken. I hear from the hubby that I will be getting a new one as a late birthday present. That will be great for this recipe, as the new blender will have a drink frothing attachment. Can't wait to try it. If you don't have the means to froth either, just keep a spoon with the cup, and stir the drink every once in a while to keep the cinnamon mixed in. This makes two large mugs or three smaller cups.

Christian is drinking a cup now and says this is better than the American version he is used to. But then, he often just gets a packet of instant cocoa mixed with water. How could this not beat that?