Monday, March 2, 2009
Mexican Hot Chocolate
Photograph by Lis Parsons
500ml full-fat milk
6 x 15ml tablespoons superior Continental hot chocolate mix (or enough for 500ml liquid according to packet instructions)
4–5 x 15ml tablespoons Kahlúa,
Squirty cream from a can (optional, depending on taste)
4 long cinnamon sticks
Serving Size : Serves 4
1. Heat the milk in a pan and make the hot chocolate according to packet instructions.
2. Add the Kahlúa and take off the heat before it boils.
3. Serve with a topping of the squirty cream (if using), and put the cinnamon sticks in as you would straws, even though I am not suggesting they be used as such.
The whipped cream on top is not essential unless you decide to serve this in lieu of pudding - and –coffee, which I can't help thinking is a very, very good idea indeed. Aerosol cream, which gives that glorious whipped cream effect is, alas, always longlife, but if you're brave enough, buy a nutritious cream whipper and learn to spurt and squirt the fresh cream at will. - Nigella