Chiapas Chocolate and Brandy

We lived for years in the mountains of Mexico with

no central heat. We spent many evenings by a

crackling fire with mugs of the local chocolate

laced with Presidente brandy. It worked! We never

froze, and amazingly, suffered few colds and chills.

Try this recipe even if you have to use Hershey’s

Chocolate Chips.

3 cups of whole milk

10 ounces of dark Mexican chocolate

1/2 cup of half and half light cream

1/2 cup of cheap brandy

Freshly ground nutmeg

Melt chocolate in a saucepan, adding milk until

blended thoroughly. Stir in cream and heat to just

below the boiling point. Remove from the stove,

add brandy, pour into heated mugs and dust

with nutmeg before serving.

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