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Mexicana hot chocolate
This traditional Mexican hot chocolate is wonderfully self-indulgent!
What you need
- 100 g plain chocolate, broken into pieces
- 450 ml milk
- 1 tsp vanilla essence
- 3 tsp soft brown sugar
- 1/2 tsp ground cinnamon
- To serve
- 4 sticks cinnamon
- 1 tsp ground cinnamon
Method
Place the broken chocolate in a heatproof bowl set over a pan of simmering water. Heat gently until melted, about 3-5 min.
Meanwhile, place the milk in a separate pan with the vanilla, sugar and cinnamon and heat until just below boiling point.
Transfer the milk and chocolate to a blender. Process until well mixed and frothy.
Pour into warmed glasses. Garnish with cinnamon sticks and ground cinnamon.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 898 | 602 | 10475 | 8350 |
| Energy (kcal) | 214 | 144 | 2500 | 2000 |
| Protein (g) | 5.82 | 3.91 | ||
| Carbohydrate (g) | 27.4 | 18.4 | 345 | 275 |
| Fat (g) | 10.8 | 7.27 | 95 | 70 |
| Fat (saturated) (g) | 6.47 | 4.34 | ||
| Fibre (g) | 2.13 | 1.43 | ||
| Sodium (mg) | 72.8 | 48.8 | ||
| Salt (equivalent) (g) | 0.18 | 0.12 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 71.7 | 48.1 | 800 |
| Vitamin B-12 (µg) | 0.45 | 0.30 | 1 |
| Vitamin B-6 (mg) | 0.07 | 0.04 | 2 |
| Vitamin C (mg) | 1.54 | 1.04 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.34 | 0.23 | 10 |
| Zinc (mg) | 0.96 | 0.64 | 15 |
| Calcium (mg) | 188 | 126 | 800 |
| Folate (mcg) | 7.40 | 4.97 | 200 |
| Iron (mg) | 1.33 | 0.89 | 14 |
| Magnesium (mg) | 50.8 | 34.1 | 300 |
| Niacin (mg) | 0.26 | 0.17 | 18 |
| Pantothenic acid (mg) | 0.43 | 0.29 | 6 |
| Riboflavin (mg) | 0.25 | 0.17 | 1.6 |
| Phosphorous (mg) | 168 | 113 | 800 |
| Thiamin (mg) | 0.07 | 0.05 | 1.4 |
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