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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 to16 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 Cuisinart
®
saucepan. Cook
over medium heat, stirring constantly to heat 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
has melted, remove cinnamon sticks and stir in vanilla. Insert the blender and
process about 1 minute using a gentle up-and-down motion. Continue blending
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 3–4 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 shallot, peeled
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 broth
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried basil
¼ cup heavy cream (optional)
Insert the blade assembly, sharp side up in the prep bowl. Put the shallot into the
prep bowl, insert the blender, making sure the protective guard is submerged.
Pulse 10 times to finely chop.