Melt our hearts: Whipped Mexican-style hot chocolate with cinnamon and almonds

by

Melt our hearts: Whipped Mexican-style hot chocolate with cinnamon and almonds

By Sue Quinn

Published: | Updated:

This is my version of a Oaxacan hot chocolate. The chocolate mix keeps well in a sealed jar inside a cool cupboard.

MAKES 6 cups

PREP 10 minutes

CHOCOLATE MIX

140g dark chocolate (around 70% cocoa solids), broken into pieces

1 tsp ground cinnamon

2 heaped tsp flaked almonds

2½ tbsp soft light brown sugar

good pinch of sea salt flakes

TO SERVE

about 250ml whole milk per person

a pinch of chilli flakes

  • Place all the mix ingredients in a food processor and blitz to a fine rubble – don’t overdo it, or the chocolate will melt into a paste.
  • Heat the milk in a pan almost to boiling point, then remove from the heat and add 3 tbsp of chocolate mix for each 250ml of milk used. Whisk or beat to a lovely froth.
  • Serve with a pinch of chilli flakes on top.