Here's one of the most luscious takes on Mexican hot chocolate you'll ever try, made with chocolate, milk, sugar—and more milk. It's creamy, chocolatey heaven.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, coarsely chopped
4 cups milk, divided
1/4 cup sugar
2 Tbsp. plus 1-1/2 tsp. corn starch
1 cup Jet-Puffed Miniature Marshmallows
1/8 tsp. ground cinnamon
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How do I make it ?
Cook chocolate, 3-1/2 cups milk and sugar in medium saucepan on medium-low heat 8 min. or until mixture comes to boil, chocolate is completely melted and mixture is well blended, stirring constantly.
Whisk corn starch and remaining milk until blended. Gradually whisk into chocolate mixture in saucepan. Return to boil, stirring constantly; cook and stir on low heat 5 min. or until thickened. Ladle into 4 mugs.
Top with marshmallows and cinnamon.
Kraft Kitchen Tips!
This hot chocolate can be prepared ahead of time. Do not top with marshmallows or cinnamon. Cool, then refrigerate up to 24 hours. Reheat before serving as directed.
Substitute 1/2 cup thawed Cool Whip Whipped Topping for the marshmallows.
Enjoy this rich and indulgent chocolate drink on special occasions.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 8 g
Cholesterol 20 mg
Sodium 110 mg
Carbohydrate 55 g
Fibre 2 g
Sugars 45 g
Protein 10 g
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.