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Washington, D.C. 20005


Mexican Hot Chocolate Shooter
Chef David Guas of Ceiba – Washington, D.C.
Adapted by StarChefs

Yield: 20-25 Servings


  • 1 quart whole milk
  • 1½ quarts heavy cream
  • ½ cinnamon stick
  • 1 vanilla bean, split and scraped (or 1 teaspoon paste)
  • 1½ pounds 58% chocolate, chopped (Chef Guas prefers El Rey)
  • 2 teaspoons almond extract
  • Fresh whipped cream and ground cinnamon for garnish

Combine milk, cream, cinnamon stick and vanilla in a saucepan. Bring mixture to a boil over medium heat. Remove from heat and allow to steep for 5 to 10 minutes. Place chopped chocolate in a large heatproof mixing bowl. Pour warm mixture over the chopped chocolate and stir until the chocolate is completely melted. Add almond extract. Strain through a fine-mesh sieve. Pour ½ cup hot chocolate into each serving mug. Top with whipped cream and dust with ground cinnamon.


   Published: January 2005
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