Mexican chocolate is often flavored with a touch of cinnamon, and coffee is a natural adjunct as well.
INGREDIENTS (for 6 servings):
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup light corn syrup
- 2 teaspoons instant coffee granules
- 1/4 teaspoon ground cinnamon
- 1/3 cup canned evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 pint vanilla ice cream
- 1/2 cup canned salted Spanish peanuts
In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the evaporated milk and bring just to a boil. Remove from heat and stir in the vanilla. (The sauce can be covered and refrigerated for up to one week. Reheat gently before serving.)
Let the sauce cool slightly before ladling over the ice cream. Sprinkle the peanuts over tops.
We recommend using salted Spanish peanuts for a classic Mexican sundae, though this glossy dark chocolate sauce also teams beautifully with any other nut combination.