Iced Hot Chocolate
October 15, 2007
Iced Hot Chocolate
We serve this rich and tasty chocolate beverage at our Summer Open Houses. Using Guajillo Chili Chocolate Mexicano, the combination of hot chili and cool drink works very well to cool you off!
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| photo by .res / Flickr CC |
Ingredients:
- 8 oz Taza Chocolate Mexicano, any variety
- 3 oz sugar (about 1/3 cup)
- 2 1/2 cups whole milk (or use skim, soy, almond, or coconut milk)
- 1/2 cup water
- pinch of sea salt
- Crushed ice, shaved chocolate, whipped cream for garnish
To Prepare:
Heat the 1/2 cup of water to a near-boil. Remove water to a large mixing bowl, and add the chocolate, sugar, and pinch of salt. Whisk until melted and smooth.
To the chocolate mixture, slowly add the cold milk, whisking well to incorporate. Continue whisking until the mixture is uniform and smooth.
Fill cups with crushed ice (if desired), and pour the chocolate mix over top. Top with whipped cream, and a shaving of Chocolate Mexicano. Serve immediately.
