Chocolate caliente (2)


Ingredients: sugar (450 g), vanilla pod (one, halved), dark chocolate (350g, 70% cocoa or more, chopped), milk chocolate (125g, chopped), cocoa powder (120g), milk (1.5L), marshmallows (to taste)

Instructions:

The night before, pour sugar into an medium sized bowl. Open the vanilla bean with a knife, scraping the seeds into the bowl. Mix the vanilla beans with the sugar, cover the bowl and let stand overnight.

The next day, grind the chocolate in a food processor. Add the chocolate into the bowl with the sugar and vanilla beans, mix.

In a large saucepan, heat the milk until it boils. Add the chocolate, sugar and vanilla mix and beat with a molinillo or a blender until frothy.

Add marshmallows if desired. Mexican hot chocolate is usually paired with churros. Serve warm! Provecho.

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