MEXICAN HOT CHOCOLATE
Make and share this Mexican Hot Chocolate recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cocoa and cinnamon in a small, heavy-duty saucepan; gradually stir in milk.
- Warm over medium heat, stirring constantly, until hot (do not boil).
- Remove from heat, stir in vanilla.
- Beat with wire whisk until frothy.
- Serve.
MEXICAN HOT CHOCOLATE
Steps:
- For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
- For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
- Serve with a dusting of cocoa powder.
CHOCOLATE CALIENTE: AUTHENTIC MEXICAN HOT CHOCOLATE
Steps:
- Gather the ingredients.
- The tablets of chocolate de mesa are usually divided into 6 to 8 wedges. Place each tablet on a cutting board and cut with a sharp knife into wedges. Don't worry if they don't cut perfectly-you are going to be dissolving the chocolate .
- Place milk in a saucepan over medium heat.
- Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn burner down a bit and return pan to heat.
- Drink hot chocolate as is, or place in a blender , half of the amount at a time, and carefully blend mixture until the desired degree of frothiness has been reached.
Nutrition Facts : Calories 350 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, Sodium 148 mg, Sugar 34 g, Fat 17 g, ServingSize 3 servings, UnsaturatedFat 0 g
MEXICAN HOT CHOCOLATE
Provided by Ina Garten Bio & Top Recipes
Categories beverage
Yield 2 to 3 cups
Number Of Ingredients 7
Steps:
- Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
- Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
Steps:
- Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
- Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
MEXICAN HOT CHOCOLATE
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
MEXICAN-STYLE HOT CHOCOLATE
Warm and creamy; simple chocolate flavors with a hint of cinnamon.
Provided by Swanee Speed
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.1 g, Cholesterol 12.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 98.8 mg, Sugar 14 g
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
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