Wednesday's are always the BEST with Chef Brian West! Today he's making some Mexican Hot Chocolate that ill surely warm us all up as the temperatures are dropping!
CHEF BRIAN WEST
IG & FB: @ChefBrianWestSA
MEXICAN HOT CHOCOLATE
2 cups milk
3 cups heavy cream
12 ounces semisweet chocolate,
1/2 each vanilla bean
4 each cinnamon stick
1 teaspoon almond extract
Combine milk, cream, cinnamon sticks almond extract and vanilla in a 1 quart stainless steel pot and bring mixture to a boil.
Have prepared chocolate in a mixing bowl. Allow the Milk mixture to step off heat for 5 minutes.
Pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth.
Pour the warm mixture through a strainer
To reheat, place chocolate mixture in a stainless steel pot on low heat and stir mixture until warm. (do not let sit, or it will burn)
Serve and place in 4 oz. espresso cup with a dollop of slightly sweetened