Recipe: Aztec Hot Chocolate
Sunday, January 22, 2017


For the Chocolate-Dipped Cinnamon Sticks (optional)
1/2 cup semisweet chocolate chips
4 teaspoons shortening, divided
12 (6-inch long) cinnamon sticks
1/2 cup white chocolate chips
For the Aztec Hot Chocolate
2 cups bittersweet or semisweet chocolate chips
1 cup heavy whipping cream
2 teaspoons instant espresso coffee powder or instant coffee crystals
2 teaspoons ground cinnamon
1/2 teaspoon ground chipotle chile powder
1/8 teaspoon salt
9 cups fat-free, 2% or whole milk, divided
3 cups miniature marshmallows (optional), divided
chocolate syrup, optional
Dip the rim of the glass in water. 
Pour green sprinkles onto a plate or into a bowl and dip the edge of the wet glass in sprinkles, coating it in green.
In a medium sauce pan over medium-low heat, mix together milk, vanilla, food coloring and white chocolate. 
Cook, stirring often, until the white chocolate comes to a simmer and is melted. Do not let boil.
Remove from heat, pour hot chocolate into prepared mugs, top with whipped cream, sprinkles and two candy eyes. Serve immediately.  
Note: This drink is best in a clear mug.
By Milk Means More,  Published on Milk Means More - United Dairy Industry of Michigan (
This was printed in the January 22,  2017 - February 4, 2017 edition.

Would you like to e-mail us?  Have a press release or story idea?  Questions about obituaries?  Send us your questions and comments to:



Click here for regular advertising rates!!!

 Check out TNCP's Birthday Advertising!!!!

Custom-embroidered logo shirts and apparel by Queensboro

Support our advertisers. Follow the link to their site:

Greater Lansing Convention & Visitors Bureau