Chocolate Beverage
Mexican chocolate and cinnamon beaten into boiled milk with eggs in a double boiler, whipped frothy the traditional way. Rich, spiced and worth the whisking.
Hard
Difficulty
20 min
Time
280 Cal
Calories
Flavor profile
Non-alcoholic
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Cinnamon1 tsp powdered
- Chocolate3 oz
- Egg3
- Milk6 cups
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Chocolate Beverage close to the original.
Instead of Cinnamon
- Allspice— similar warm spice
Instead of Chocolate
- Cocoa Powder— add a little sugar
Instead of Milk
- Half-and-Half— richer
- Plant-Based Milk— dairy-free swap
Instructions
Boil milk in the top of a deep double boiler five minutes.
Remove from fire and add chocolate, mixed with the cinnamon, a little at a time, beating with molinillo or egg beater after each addition.
When the chocolate is thoroughly blended, heat to the boiling point.
Place over bottom of double boiler and add eggs, whipping constantly, until they are thoroughly blended and the mixture is frothing.
Serve in coffee mug.
Serves eight.
Pairs well with
Cinnamon-spiced chocolate warmth pairs with rustic, eggy bakes:
- Cinnamon sugar donut holes
- Sweet bread slices
- Almond cookies
- Vanilla custard spoons
Similar taste
Frequently asked questions
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