Recipe By : Too Hot Tamales Show #THSP01 Bring 1 cup of the milk or water to a boil and add chocolate pieces. Cook over medium heat while stirring until chocolate is completely melted. Add remaining water or milk and heat to almost boiling. Remove from heat and whisk briskly until foamy. Serve immediately. *Note: Mexican hot chocolate is made with water or milk depending on the richness you desire. Ibarra or Abuelita brands are widely available and Gazella (made in the U.S.) is delightful. Gazella Mexican Chocolate, 3200 Corte Malpaso, No. 108, Camarillo, CA, 93012, (805) 4457744. Yield: 2 servings Oaxaca, Days Of Mescal And Roses Posted to MC-Recipe Digest V1 #615 by Peggy Morgan <firstname.lastname@example.org> on 97
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 1|
|Calories from Fat: 50 (42%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.2mg||4 %|
|Sodium 58.5mg||2 %|
|Potassium 222.8mg||6 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 11.7g|
|Protein 4.8g||7 %|
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Calories per serving: 118
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