Try this Mexican hot chocolate recipe that's perfect for cool fall evenings. Double or triple the recipe, depending on the size of your herd!
- Posted on Aug 24, 2017
I’ve been working on ranches for over 20 years, and the simple pleasures of that life are what I love most—hard work and being close to the land. But on cool fall evenings I sometimes like to indulge with a cup of Chocolate Caliente Mexicano, or Mexican hot chocolate. I rustle up a batch that is big enough to share with fellow ranch hands. The spicy cinnamon and sweet milk keep us all warm and happy.
|⅓ c. slivered almonds||½ c. sugar|
|4 c. milk||1 tsp. cinnamon|
|4 oz. unsweetened chocolate, coarsely chopped||1 ½ tsp. vanilla|
1. In a large saucepan over medium heat, toast almonds until golden brown.
2. Add milk and chocolate.
3. Stir occasionally until chocolate melts and milk is hot, but not boiling.
4. Add sugar, cinnamon and vanilla. Stir until sugar dissolves.
5. Pour half of mixture into blender and blend until smooth and frothy.
6. Repeat with remaining mixture. Pour puree into cups and savor!
Nutritional Information: Calories: 450; Fat: 27g; Cholesterol: 25mg; Sodium: 105mg; Total Carbohydrates: 48g; Dietary Fiber: 1g; Sugars: 37g; Protein: 12g.
In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader