Agasajos Mexican Hot Chocolate Recipes

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.

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.

NEW MEXICAN HOT CHOCOLATE

Steps:

• Whisk together sugar, cocoa, water, cinnamon, and nutmeg in a saucepan over medium heat.
• Add milk and cook, stirring, until hot.
• Add vanilla and stir.
• Pour chocolate into serving cups and top with whipped cream (if desired).
• Sprinkle with a little cinnamon and nutmeg and serve with a cinnamon stick (for stirring).

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.

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.