Peachy Mexican Hot Chocolate Recipe
Ingredients
| Peach | 1 Can (10oz), undrained | |
| Sugar | 1/4 Cup (16 tbs) | |
| Unsweetened cocoa | 2 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Dark rum | 1/4 Cup (16 tbs) | |
| Whipped cream and additional ground cinnamon for garnish | ||
Directions
Place peaches with syrup in food processor or blender; process until smooth.
Set aside.
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.
Set aside.
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.
Chef
