This sauce is so easy to make. Mexican bar chocolate contains sweeteners, cinnamon, and other spices. If it isn't available, see Note. This sauce keeps well in the freezer.
Preparation time: 10 minutes
Yield: 1/2 cup
2 ounces (2 squares) Mexican chocolate (see Note)
1/2 cup evaporated milk or evaporated skim milk
1/4 teaspoon Mexican vanilla
Coarsely chop the chocolate and place in a heavy, 3-quart saucepan. Add the milk and vanilla and cook on medium to low heat, stirring, for about 10 minutes, or until all the chocolate is melted, well mixed, and thickened.
If Mexican chocolate is not available, use sweetened baking chocolate and add 1/4 teaspoon each ground cinnamon, nutmeg, and cloves.
Per serving (1 tablespoon):
Calories 34, Protein 1 g, Carbohydrates 6 g, Fiber 0 g, Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 19 mg. (Analyzed using evaporated skim milk.)
Quick and Easy Southwestern Cookbook
By Jane Butel
Published by Harmony Books
Publication date: April 1999
Recipe Reprinted by permission.
This page created May 1999
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