Mexican Cocoa 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.

MEXICAN HOT COCOA

Steps:

• In a large kettle, combine water and cinnamon sticks. Bring mixture to a boil; reduce heat, cover and simmer for 10-15 minutes or until liquid turns light brown. Remove cinnamon sticks and discard. , In another bowl, combine the chocolate syrup, milks and vanilla; slowly stir into cinnamon water. Return mixture to a simmer just to heat through. Top servings with whipped cream, cinnamon and cinnamon sticks if desired.

EASY MEXICAN HOT CHOCOLATE

Steps:

• In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

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 COCOA

Steps:

• In a small heavy-duty saucepan; combine sugar, cocoa and cinnamon.
• Over medium heat, gradually stir in milk and stir constantly until hot, do not boil.
• Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.

MEXICAN HOT COCOA MIX

Steps:

• Directions for mix:.
• Mix all ingredients together well.
• Store in airtight container.
• Yield approximately 2 cups.
• Directions for beverage:.
• In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk).
• Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste.
• Stir with whisk until warmed. Do not allow to burn.
• Stir almond extract into the warmed milk mixture just before serving.
• Add cinnamon stick for garnish if desired.
• Yield: 2 servings.

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.