During the wintertime we all love a steaming mug of hot chocolate, especially if it's Mexican hot chocolate. For those of you not familiar with Mexican hot chocolate it has a deep chocolaty flavor with a hint of spiciness (due to the addition of cinnamon and sometimes chili). Winter is long gone but we can still enjoy those flavors in the form of ice cream. I think I can live with that until November.
*3 chocolate Ibarra rounds (from Mexico can be found at Latino markets and specialty stores)
3 cups whole milk
2 cups heavy whipping cream
8 egg yolks
cinnamon sticks for garnish
1 1/2 cups toasted whole almonds
8 ounces bittersweet chocolate (70% cocoa)
1 cup heavy whipping cream
1/4 cup whole milk
2 tablespoons rum (optional)
1/4 cup unsalted butter room temperature,
*Note Ibarra rounds are rounds of Mexican chocolate commonly used to make hot chocolate such as Abuelita
Photo By: Christopher Bersbach
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