
The owner of Cacao 70, Easy Ying, shares with us his secret recipe for making their specialty – Mexican hot chocolate:
Champurrado (Mexican hot chocolate)
1 cup milk
85 g good quality dark chocolate, chopped (3 squares)
2 tsp cocoa
1/2 tsp ground cinnamon1 tsp cornstarch
2 tbsp coffee liqueur (optional)
cinnamon stick
whipped cream
POUR milk into a saucepan. Place over medium. Heat until milk comes to a simmer. Whisk in chocolate, cocoa and cinnamon. Whisk in cornstarch. Bring to a boil, whisking continuously until mixture is slightly thick and smooth. Whisk in coffee liqueur, if desired. Pour into a mug. Garnish with whipped cream and a cinnamon stick. Serves 1.
The Toronto Christmas Market in the Distillery District is open until December 18, 2011.