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Cinnamon Pecan Mexican Hot Chocolate

  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 4

Ingredients

4
cups whole milk
1
cup crushed pecans
1 1/2
teaspoons ground cinnamon, 1 additional teaspoon for garnish
1
teaspoon Mexican vanilla extract
3.15
ozs Mexican chocolate (contains sugar), broken into 4 pieces
2
tablespoons of sugar, or to taste
1
can whipped cream
3-oz bar of dark chocolate for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To extend the shelf life of shelled nuts, store them in heavy storage bags and keep them in the freezer. If exposed to the heat and light for too long, they will go stale.

As soon as I feel a slight chill in the air, all I can think of is a warm cup of Mexican hot chocolate. For many years, during the fall season, I would pick pecans with my family. And as a family, we would sit together and crack them open, remove the nuts and save them for our upcoming holiday recipes. I added a few to this hot chocolate recipe, and it gave me plenty of additional richness and flavor.

Directions

  • 1 Add the milk, pecans, 1 1/2 teaspoons of cinnamon and 1 teaspoon of vanilla to the blender. Blend on high until smooth.
  • 2 Using a fine wire mesh strainer, strain the milk into a medium-sized saucepan. If you want a smoother finish, line the mesh strainer with cheesecloth.
  • 3 Heat the milk on medium heat until it starts to form bubbles along the sides of the pan.
  • 4 Add the Mexican chocolate and 2 tablespoons of sugar. Lower the heat slightly. As the chocolate begins to melt, use a whisk to mix it well. You could also return it to the blender for a more frothy finish. Just remember to always cover and hold down the blender lid with a kitchen towel when blending hot liquids.
  • 5 Before serving, taste for sugar and cinnamon. Pour into 4 eight-ounce mugs. Top with whipped cream. Grate some chocolate on top and sprinkle with cinnamon. Serve right away.

As soon as I feel a slight chill in the air, all I can think of is a warm cup of Mexican hot chocolate. For many years, during the fall season, I would pick pecans with my family. And as a family, we would sit together and crack them open, remove the nuts and save them for our upcoming holiday recipes. I added a few to this hot chocolate recipe, and it gave me plenty of additional richness and flavor.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 28, 2015

As soon as I feel a slight chill in the air, all I can think of is a warm cup of Mexican hot chocolate. For many years, during the fall season, I would pick pecans with my family. And as a family, we would sit together and crack them open, remove the nuts and save them for our upcoming holiday recipes. I added a few to this hot chocolate recipe, and it gave me plenty of additional richness and flavor.