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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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