Today I am cooking at home and making Mexican style hot chocolate. This recipe is easy and tastes even better when it's cold outside.
Ingredients
3 cups (709 ml) water
3 to 4 cinnamon sticks
10 to 12 allspice berries
20 whole cloves
4 1/2 oz (130 g) piloncillo (or dark brown sugar)
1/8 to 1/4 tsp salt
(3) 12 oz (350 ml) cans of evaporated milk
8 oz (227 g) unsweetened baking chocolate
8 oz (227 g) semi-sweetened baking chocolate
14 oz (396 g) sweetened condensed milk
1 Tbsp (15 ml) vanilla extract Date: 2020-10-28
