This week we made Mexican hot chocolate in Spanish class while doing a project on Mexican muralists. Some students found it delicious while others thought it was a bit on the spicy side.Try it at home if you dare. It's easy!
Ingredients- For 6
1 quart of milk
1 tablespoon cinnamon
1/2 teaspoon smoked chile powder such as chipotle or anchoa no cayenne. (This is key)
4oz. chunks of baking chocolate milk, dark or both. (May need to add sugar depending on the chocolate you choose.)
Heat over low flame and stir constantly so as not to burn or stick.
Taste and adjust flavors how you like it.
Enjoy!!
