Mexican hot chocolate
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Bicerin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 125ml double cream
- 250ml whole milkor single cream
- 50g dark chocolate(at least 70% cocoa solids), finely chopped
- demerara sugarto taste
- 2 shots of freshly brewed espresso
- 10g hazelnutsfinely grated or chopped
- pinch of cocoa powder
Nutrition: Per serving
- kcal567
- fat51g
- saturates29g
- carbs18g
- sugars16g
- fibre2g
- protein7g
- salt0.2g
Method
step 1
Whisk the double cream in a bowl until it holds its shape but is still pourable. Set aside.
step 2
Pour the milk or single cream into a saucepan with the dark chocolate. Stir continuously over a low-medium heat using a whisk until the mixture comes to the boil. Reduce the heat to low and simmer while continuing to whisk. Add the demerara sugar to taste.
step 3
Warm two heatproof glasses by rinsing with hot water, then dry and pour in the espresso. Carefully pour over the chocolate mixture, then top with the whipped cream, hazelnuts and a pinch of cocoa powder.
