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Mexican coffee


Ingredients

Method

  1. Melt chocolate in a heatproof bowl over a pan of water on low heat. Place milk in a small saucepan and scald (heat to just before boiling) on medium heat. Whisk into chocolate, a little at a time.
  2. Pour mixture back into milk pan with brandy, almond essence, cinnamon and sugar to taste. Whisk on low heat, until smooth.
  3. Half fill two mugs with chocolate mixture and top up with hot coffee. Serve with a dollop of cream and dusting of cocoa, if you like.
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