Mexican Hot Chocolate 4 Ww Points Recipes
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
Although this uses raw eggs, I think the boiling water cook the eggs - but you can also subsitute egg beaters for the eggs if you want to be on the safe side. Recipe source: Bon Appetit (March 1985).
Provided by ellie_
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour first 7 ingredients (water - nutmeg) in blender until smooth.
- Add eggs (see note in description).
- With machine running, slowly add hot milk through the hole in top of the blender cover, blending until foamy.
- Serve immediately with extra hot milk or whipped cream.
Nutrition Facts : Calories 187.7, Fat 8.6, SaturatedFat 4.6, Cholesterol 127.1, Sodium 112.2, Carbohydrate 19.5, Fiber 1.4, Sugar 10, Protein 9
WINTER MEXICAN HOT CHOCOLATE
I've had this recipe for awhile. I like to make this cause it is very soothing, creamy and frothy. I always get rave reviews when I make this for friends!
Provided by Chef Cathy
Categories Beverages
Time 15m
Yield 48 ounces, 6 serving(s)
Number Of Ingredients 7
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 BALLS
My sister made these for Christmas this year and they are really good! The recipe came from a magazine. These cookies are tender and crumbly, like Mexican Wedding Cakes, and are very chocolaty with a hint of cinnamon.
Provided by Michelle Berteig
Categories Dessert
Time 35m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
- Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
- Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
- Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
- Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.
Nutrition Facts : Calories 83.1, Fat 5.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.6, Carbohydrate 7.9, Fiber 0.7, Sugar 3.2, Protein 1
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