Agasajos Mexican Hot Chocolate Recipes

MEXICAN HOT CHOCOLATE

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.

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.

MEXICAN HOT CHOCOLATE

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.

WINTER MEXICAN HOT CHOCOLATE

Steps:

• In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon.
• Cook and stir over medium-low heat until chocolate is melted.
• Gradually stir in remaining milk.
• Cook and stir until milk is hot.
• Do not boil.
• Gradually and slowly stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan.
• Cook and stir for 2 minutes over low heat.
• Remove from heat and stir in vanilla.
• Stir quickly until very frothy.
• Pour hot chocolate into mugs and dollop with whipped cream.

MEXICAN HOT CHOCOLATE

Steps:

• Heat milk in small saucepan on medium until very hot but not boiling. When making several drinks, use a heavy medium saucepan.
• Stir in cinnamon and cocoa. Pour into serving glass.
• Top with whipped cream. Sift a light sprinkle of cinnamon over cream. Add cinnamon stick.

MEXICAN HOT CHOCOLATE

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.

MEXICAN HOT CHOCOLATE

Steps:

• In a medium sized saucepan, heat the milk over medium heat until scalding, but not boiling.
• Break the chocolate into pieces. Add to the hot milk along with the cinnamon, sugar and salt. Stir until melted. Beat with a wire whisk until frothy.
• Add the vanilla. Continue to whisk.
• Pour into 4 mugs. Garnish with a cinnamon stick.

MEXICAN HOT CHOCOLATE

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.