Mexican Hot Chocolate Fondue
Ingredients
A note about gluten: When served with gluten-free dippers, this recipe is gluten free.
⅓ cup
sugar
1 tbsp.
cornstarch
1 ¼ cups
heavy cream
1 ¼ cups
milk
2 tbsp.
fresh ground coffee
½ tsp.
ground cinnamon
2 tsp.
Kowalski's Organic Madagascar Vanilla Paste
7 oz.
extra-dark chocolate chips, such as Guittard brand
3 tbsp.
Kowalski's Unsalted Butter
- dippers, your choice: cinnamon twists (from the Donut Case), toasted marshmallows, pound cake cubes, and fresh and dried fruits (such as strawberries, bananas, mango and pineapple)
Directions
- In a medium saucepan, whisk together sugar and cornstarch.
- Whisk in cream, milk, coffee, cinnamon and vanilla; bring to a boil over medium-high heat, whisking constantly, until thickened (about 4 min.).
- Remove pan from heat; whisk in chocolate and butter until melted.
- Pour into a warm serving dish; serve hot with your choice of dippers.
