Mexican Hot Chocolate Fondue

Cooking Channel
30 mins (prep 20, cooking 10)
18 ingredients
6 to 8 servings
Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.

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Serving Size (135.63 g)
Servings 6
Amount per Serving
Calories 529.79 Calories from Fat 276.03
% Daily Value *
Total Fat 30.67g 283.09%
Saturated Fat 19.37g 581.05%
Trans Fat 0.33g %
Cholesterol 100.68mg 201.36%
Sodium 432.11mg 108.03%
Total Carbohydrate 57.54g 115.09%
Dietary Fiber 1.35 g 32.28%
Sugars 46.59 g %
Protein 11.25g 134.98%
Vitamin A 956.78IU% Vitamin C 1.72mg%
Calcium 370.02mg% Iron 0.92mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
or, ground, vanilla bean, small, toasted, pineapple chunks, or, bartlett pear, bing cherries