This year is not as chilly as it has been in years past, but that shouldn’t stop you from drinking hot chocolate! Here’s a delicious recipe The RED Team found for Mexican Hot Chocolate.
6 cups of 1% low-fat milk
¼ cup of unsweetened cocoa
½ cup of chopped semisweet chocolate
6 tablespoons of ground nutmeg
2 cinnamon sticks
1 vanilla bean, split lengthwise
1 cup of miniature marshmallows
In a small bowl, whisk 1 cup of milk and cocoa. In a large saucepan over medium heat, add in the remaining milk, the chocolate, sugar, nutmeg and 2 cinnamon sticks. Scrape the seeds from the vanilla bean and add then to the milk and cocoa, then add the mixture into the pan. Cook for 25 minutes and stir frequently. Strain the mixture and discard the solids. Serve with marshmallows and additional cinnamon sticks, if desired!
Hope you try out this recipe and let us know if you have your own recipe for hot chocolate!