A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning–delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki’s recipe and his mother’s more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired.
Ingredients: [‘water’, ‘cinnamon sticks’, ‘vanilla extract’, ‘mexican chocolate’, ‘evaporated milk’, ‘condensed milk’, ‘masa harina flour’]
Quantity of Ingredients: [“1 cup water”,”2 cinnamon sticks”,”1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)”,”3 (3 ounce) disks mexican chocolate (Ibarra or Abuelita chocolate)”,”3 (12 ounce) cans evaporated milk”,”1 (14 ounce) can condensed milk”,”1/2 cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)”]
Number of Servings: 8
Steps: [‘In a large saucepan, bring water and cinnamon stick to a boil.’, ‘Add chocolate, stirring until melted. Add vanilla.’, ‘Stir in the cans evaporated milk and the condensed milk; bring to a simmer.’, ‘Add the masa harina or cornstarch mixture, stirring well to combine.’, ‘Heat until thickened. Remove cinnamon sticks before serving.’, ‘May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.’]