Mexican Hot Chocolate Fondue

Author: 
Gale Gand
  • 1/3 Cup  sugar
  • 1 Tablespoon  cornstarch
  • 1 1/4 Cup  heavy cream
  • 1 1/4 Cup  milk
  • 2 Tablespoons  fresh-ground coffee
  • 1/2 Teaspoon  ground Ceylon cinnamon or canela
  • vanilla bean, split
  • 7 Ounces  bittersweet chocolate, chopped
  • 3 Tablespoons  unsalted butter
Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.

Directions RichSnippets

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
10 minutes
Total Time: 
30 minutes
Serves: 
6

Nutrition

Calories per serving:

926 calories

Dietary restrictions:

Low Sodium Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

46%

Servings:

6
  • Fat 428g 659%
  • Carbs 451g 150%
  • Saturated 263g 1,313%
  • Fiber 25g 100%
  • Trans 3g
  • Sugars 398g
  • Monounsaturated 126g
  • Polyunsaturated 16g
  • Protein 49g 98%
  • Cholesterol 1,059mg 353%
  • Sodium 547mg 23%
  • Calcium 1,254mg 125%
  • Magnesium 566mg 141%
  • Potassium 2,779mg 79%
  • Iron 13mg 73%
  • Zinc 10mg 68%
  • Phosphorus 1,432mg 205%
  • Vitamin A 3,309µg 368%
  • Vitamin C 4mg 6%
  • Thiamin (B1) 1mg 43%
  • Riboflavin (B2) 2mg 127%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 110µg 27%
  • Vitamin B12 4µg 66%
  • Vitamin D 13µg 3%
  • Vitamin E 10mg 49%
  • Vitamin K 50µg 62%
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