Raymond's is a bit of an institution in Montclair, NJ and is known for it's scrumptious brunches.   I am a huge fan of the Breakfast Burrito.  Open all day, there is just a constant stream of hungry locals and people from further afield. Lucky for us they shared their recipe for Mexican Hot Chocolate!

Raymond's Mexican Hot Chocolate
(Serves about 6-8 troops)

1 Qrt milk
1 Qrt water
1 cup sugar
2 cinnamon sticks
3 star anise
2 whole ancho chillies
2 whole cardomom pods
2 Tbsp honey
1 cup dark chocolate
1 cup unsweetened cocoa
1/2 to 1 tsp cayenne pepper

Mix milk, water, sugar and honey into pot large enough to hold all of the ingredients. Add cinnamon, anise, chilies and cardomom pods and bring to a boil over a medium heat.  Let simmer for 10 minutes.  
Mix in cocoa, cayenne pepper and chocolate and whisk until chocolate dissolves.  Cover and let steep for 30 minutes for flavour to develop.  Strain and reheat.   

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