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Peachy Mexican Hot Chocolate

Holidaycooking's picture
Ingredients
  Canned california cling peach halves/Slices 16 Ounce, undrained (1 Can)
  Sugar 1⁄4 Cup (4 tbs)
  Unsweetened cocoa 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Dark rum 1⁄4 Cup (4 tbs)
  Whipped cream 1 Cup (16 tbs)
  Ground cinnamon 1 Dash (For Garnishing)
Directions

Place peaches with syrup in food processor or blender; process until smooth.
Set aside.
Combine sugar and cocoa in heavy saucepan.
Whisk in enough milk to make a paste, then whisk in remaining milk, peach mixture and 1/2 teaspoon cinnamon.
Cook and stir until mixture comes to a boil.
Stir in vanilla and dark rum.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Boiled
Occasion: 
Christmas

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4.183335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1759 Calories from Fat 878

% Daily Value*

Total Fat 100 g154.2%

Saturated Fat 61.5 g307.3%

Trans Fat 0 g

Cholesterol 376.6 mg125.5%

Sodium 284.4 mg11.9%

Total Carbohydrates 162 g54.1%

Dietary Fiber 17 g68.1%

Sugars 138.6 g

Protein 21 g41.2%

Vitamin A 9.4% Vitamin C 0.18%

Calcium 67.3% Iron 2.2%

*Based on a 2000 Calorie diet

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Peachy Mexican Hot Chocolate Recipe