Definitely rich, and delicious enough for dessert. Chocolate is native to Mexico, where it is whipped into a light-flavored, frothy drink, fragrant with soft Mexican cinnamon and slightly gritty with sugar and almonds. Here, the flavors are enhanced with crema de almendrado, an almond-flavored liqueur based on agave nectar. If you can’t find it, any almond liqueur (such as Amaretto) may be substituted.
Substitute 1 tablespoon raspberry-flavored liqueur and 1 tablespoon brandy for the crema de almendrada. Substitute a drizzle of chocolate syrup for the nutmeg.
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