Mexican Hot Chocolate
This drink is rich enough that you can use half whole milk and half water or all low-fat milk. You can serve this drink with a complete southwestern-style breakfast. A simpler, yet delicious alternative is to dunk buttered slices of toast made from homemade bread into the drink.
INGREDIENTS | SERVES 16
- 1 gallon milk
- 1⅓ cups dark brown sugar
- 1 cup masa harina (corn flour)
- 7 tablespoons cornstarch
- 4 ounces bittersweet chocolate, chopped
- 2 (3-inch) cinnamon sticks
- 3 tablespoons vanilla
- Optional: Ground cinnamon
Add 3 cups of the milk to the slow cooker. Add the brown sugar, masa harina, and cornstarch to a bowl and mix well, and then whisk into the milk in the slow cooker.
Whisk in the remaining milk. Cover and cook on high for 30 minutes to bring to a simmer.
Add the chocolate and whisk until it's melted and combined with the milk mixture. Add the cinnamon sticks.
Cover and cook on low for approximately 2 hours, stirring occasionally; the drink is done when it is thickened and lightly coats the back of a spoon. Just before serving, stir in the vanilla.
Ladle into mugs and garnish with ground cinnamon if desired.
Chocolate Chips Instead
You can substitute semisweet chocolate chips for the chopped bittersweet chocolate. If you do, reduce the amount of brown sugar to ¾ cup. Taste the drink for sweetness midway through the cooking time and add more sugar if desired.
