Mexican Hot Cocoa with Roasted Marshmallows
Chef Adriana Martin
Mexican Hot Cocoa made with evaporated milk, Mexican chocolate, cinnamon and a touch of honey. Garnished with roasted marshmallows to add a fun and yummy treat.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Beverages, Easy Recipes
Cuisine Mexican Cuisine
Servings 4 servings
Calories
1 can evaporated milk 2 Mexican chocolate tablets 1 cinnamon stick 1 tablespoon honey 4 cups water whipped cream optional
In an aluminum jug add the evaporated milk, cinnamon, honey and water. Let the milk boil.
Remove the cinnamon stick and add the Mexican chocolate bars. Use a wooden milk frother to combine the milk with chocolate.
Continue mixing with the manual frother or use an electric one to create a foamy chocolate.
For making the lightsabers, use long wooden pins and insert one by one the small marshmallows. Roast using a kitchen torch.
Serve the Mexican hot chocolate and garnish with a roasted marshmallow lightsaber and whipped cream.