AGAVE MEXICAN HOT CHOCOLATE

AGAVE MEXICAN HOT CHOCOLATE

BY Chef Tanya Duyongco

INGREDIENTS:

12 cups half and half
4 cups bittersweet Fair Trade chocolate chips
1 cup Wholesome Organic Fair Trade Blue Agave Nectar
2 tsp ground nutmeg
2 tsp ground cinnamon
½ tsp Pimente d'Espilette or cayenne pepper
2 cups whipped cream
Fair Trade cocoa powder, for dusting
16 cinnamon sticks, for garnish

DIRECTIONS:

Step 1

In a heavy saucepan, heat the half and half to a simmer.

Step 2

Whisk in chocolate until melted and smooth

Step 3

Add the Organic Blue Agave, nutmeg, cinnamon and pimente d’Espilette and simmer for another 5-7 minutes.

Step 4

Check for sweetness, add more Organic Blue Agave if necessary.

Step 5

To assemble, pour hot chocolate into serving cups and top with whipped cream. Dust the whipping cream with cocoa powder and garnish with a cinnamon stick.

Yield: 1 Gallon (Recipe makes a big batch intended for large parties, catering or foodservice occasions. For home use, we suggested cutting the recipe as needed.)