A dessert syrup doesn’t get much more Mexican than this. The flavor of the Kahlua liqueur is a natural with that of chocolate. Besides being used for sundaes, the syrup can also be used to make an adult version of hot chocolate, or drizzled over pound cake.
- 8 ounces Mexican chocolate (Iberia, Abuelita, Mayordomo are all widely available)
- ½ cup water
- ½ cup evaporated milk
- 1 tablespoon Kahlua
- vanilla ice cream
- garnishes as desired (whipped cream, chopped nuts, etc.)
Combine the chocolate and water in a saucepan and whisk over medium heat until the chocolate has melted and the mixture is smooth.
Remove from the heat and add evaporated milk and Kahlua, stirring to combine well.
Serve over vanilla ice cream and garnish as desired. Leftover syrup may be stored in the refrigerator for 2 weeks.