PREP TIME
10 MINUTES
COOK TIME
2 HOUR (CHILL)
SERVINGS
12
INGREDIENTS
For the Chocolate-Dipped Cinnamon Sticks (optional)
1/2 cup semisweet chocolate chips
4 teaspoons shortening, divided
12 (6-inch long) cinnamon sticks
1/2 cup white chocolate chips
For the Aztec Hot Chocolate
2 cups bittersweet or semisweet chocolate chips
1 cup heavy whipping cream
2 teaspoons instant espresso coffee powder or instant coffee crystals
2 teaspoons ground cinnamon
1/2 teaspoon ground chipotle chile powder
1/8 teaspoon salt
9 cups fat-free, 2% or whole milk, divided
3 cups miniature marshmallows (optional), divided
chocolate syrup, optional
INSTRUCTIONS
Dip the rim of the glass in water.
Pour green sprinkles onto a plate or into a bowl and dip the edge of the wet glass in sprinkles, coating it in green.
In a medium sauce pan over medium-low heat, mix together milk, vanilla, food coloring and white chocolate.
Cook, stirring often, until the white chocolate comes to a simmer and is melted. Do not let boil.
Remove from heat, pour hot chocolate into prepared mugs, top with whipped cream, sprinkles and two candy eyes. Serve immediately.
Note: This drink is best in a clear mug.
By Milk Means More, Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This was printed in the January 22, 2017 – February 4, 2017 edition.
