We have the Spanish missionaries and nuns to thank for adding cinnamon and sugar to the native chocolate of Mexico to produce a unique drink.  This recipe from Chocolatier magazine can be embellished by adding 4 tablespoons orange liqueur to produce a drink called a Nun’s Habit, or 2 tablespoons hazelnut liqueur and 3 tablespoons brandy to create a drink called Monastery Madness.  Adding coffee and a little rum, brandy, and crème de cacao makes Café Ole.

Ingredients:

4 cups milk
½ cup dark brown sugar, packed
2 ounces chopped unsweetened chocolate
2 large egg whites
¾ teaspoon cinnamon
¾ teaspoon vanilla
¾ teaspoon almond extract

Directions:

Cook milk, sugar, and chocolate over medium heat until smooth, stirring frequently.  Bring mixture to boil and remove pan from heat.  Beat egg whites for 30 seconds until frothy.  Beat whites into chocolate mixture to make frothy.  Stir in remaining ingredients and heat for 1 minute before serving.

Printer-friendly

E-mail this page to a friend