Low Fat Mexican Hot Chocolate Food

MEXICAN HOT CHOCOLATE

Steps:

• Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar.
• Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.

MEXICAN HOT CHOCOLATE

Steps:

• For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
• For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
• Serve with a dusting of cocoa powder.

MEXICAN HOT CHOCOLATE

Steps:

• 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.

MEXICAN HOT CHOCOLATE

Steps:

• Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
• Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

LOW FAT MEXICAN HOT CHOCOLATE

Steps:

• Combine cocoa, Splenda & cinnamon in a jar, seal & shake to combine.
• Whisk milk in a medium saucepan over low heat until hot, alternatively if you have a cappuccino maker, heat your milk using this.
• To make: Place 2 tablespoons of choc mixture into 4 cups, pour over a little milk & stir to dissolve.
• Add some milk froth to each cup & then top with remaining milk.
• Add some marshmallows if you like & enjoy.