Mexican Hot Chocolate Fondue

Mexican Hot Chocolate Fondue
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.


sugar cornstarch heavy cream milk fresh-ground coffee ground Ceylon cinnamon or canela vanilla bean, split bittersweet chocolate, chopped unsalted butter


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, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 71g 110%
  • Carbs 75g 25%
  • Saturated 44g 219%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 66g
  • Monounsaturated 21g
  • Polyunsaturated 3g
  • Protein 8g 16%
  • Cholesterol 177mg 59%
  • Sodium 91mg 4%
  • Calcium 209mg 21%
  • Magnesium 94mg 24%
  • Potassium 463mg 13%
  • Iron 2mg 12%
  • Zinc 2mg 11%
  • Phosphorus 239mg 34%
  • Vitamin A 552µg 61%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 18µg 5%
  • Vitamin B12 1µg 11%
  • Vitamin D 2µg 1%
  • Vitamin E 2mg 8%
  • Vitamin K 8µg 10%
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