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Mexican Hot Chocolate
We made our Hot Chocolate with fat-free milk and it was a big hit.
For a richer chocolate, make it with whole or reduced-fat milk.
Now and then indulgence is good for the soul.
Makes 12–16 servings
2 quarts fat-free milk
3-inch cinnamon sticks
20 ounces bittersweet chocolate (your favorite),
broken into chunks
1 tablespoon pure vanilla extract
Combine the milk and cinnamon sticks in a 3¾ Quart saucepan. Over
medium heat, stir constantly until steamy and just beginning to bubble
around the edges. Reduce heat to low and simmer for 10 minutes to
infuse the cinnamon flavor into the milk. Stir in the chocolate chunks.
When chocolate is melted, remove cinnamon sticks and stir in vanilla
extract. Insert the blender and blend on Low about 1 minute using a
gentle up-and-down motion. Continue blending on Low until the mixture
is creamy and frothy. Spoon into cups or mugs and top with a dollop of
freshly whipped cream if desired.
For Hot Cinnamon Mocha, add 3 to 4 tablespoons instant espresso
powder to the milk when steeping with the cinnamon sticks.
Nutritional information per serving:
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g • sat. fat 8g
• chol. 2mg • sod. 68mg • calc. 184mg • fiber 1g
SOUPS, SAUCES, DIPS AND SPREADS
Asparagus Soup
Makes 2½ cups
2 ounces shallots, cut into ½-inch pieces
1 tablespoon unsalted butter
1 garlic clove, peeled and crushed
1¼ pounds fresh asparagus, tough ends removed
3 ounces red potato, peeled, cut into ½-inch dice
¼ cup dry white wine
1½ cups fat-free low-sodium chicken stock
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried basil
¼ cup heavy cream (optional)
Insert the blade assembly in the work bowl. Put the shallots into the work
bowl, connect hand blender motor body to the top of the chopper/grinder
attachment cover, cover work bowl and pulse on High 10 times to finely chop.
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