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Peachy Mexican Hot Chocolate Recipe
|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|
|Dark rum||1⁄4 Cup (4 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Ground cinnamon||1 Dash (For Garnishing)|
Serving size: Complete recipe
Calories 1759 Calories from Fat 878
% Daily Value*
Total Fat 100 g154.2%
Saturated Fat 61.5 g307.3%
Trans Fat 0 g
Cholesterol 376.6 mg
Sodium 284.4 mg11.9%
Total Carbohydrates 162 g54.1%
Dietary Fiber 17 g68.1%
Sugars 138.6 g
Protein 21 g41.2%
Vitamin A 9.4% Vitamin C 0.18%
Calcium 67.3% Iron 2.2%
*Based on a 2000 Calorie diet
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.