Mexican Hot Chocolate Mix Recipes
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.
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
EASY MEXICAN HOT CHOCOLATE
This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.
Provided by Anonymous
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 84.9 mg, Sugar 14 g
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 HOT CHOCOLATE MIX
Great for breakfasts, chilly nights, "I don't feel so good" days, and just when you want to relax! Sometimes I like to mix this half and half with coffee. Other times I like to let it cool down and pop it in the blender with some ice cream and make a milkshake! Hot chocolate isn't just for snow-days, you know! ;)
Provided by PalatablePastime
Categories Beverages
Time 5m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Store in an airtight container.
- To serve, place 1/4 cup mix in cup and add 3/4 cup hot milk, stirring until mix is well blended.
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.
MEXICAN HOT COCOA MIX
Several years ago we received a container of gourmet cocoa mix for Christmas. I was never able to find this particular brand again in the store or online so out of frustration I made up my own recipe. I buy the cane sugar in bulk at the natural foods' store. This mix is also very delicious as a substitute in recipes that call for plain cocoa mix and especially delightful in Mexican coffee. An ideal recipe for holiday giftgiving.
Provided by COOKGIRl
Categories Beverages
Time 10m
Yield 2 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 614, Fat 11.8, SaturatedFat 7.2, Cholesterol 34.2, Sodium 413.4, Carbohydrate 125.4, Fiber 3.9, Sugar 107.5, Protein 10.1
MEXICAN HOT CHOCOLATE MIX
Provided by Sandra Lee
Categories beverage
Time 10m
Yield 1 drink, plus extra mix
Number Of Ingredients 4
Steps:
- Combine all ingredients and place in a collectible/re-useable canister with instructions.
- Instructions read: "Blend 1/2 cup mix with 1 cup steaming hot whole milk. Stir and enjoy".
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4.8/5 (5)Total Time 15 minsCategory DrinksCalories 225 per serving
- Bring it to medium heat and add the chocolate. Whisk until the chocolate if melted fully and incorporated through, about 5 minutes. The chocolate should be hot, but not boiling.
- Serve into mugs and top with whipped cream and chocolate shavings, along with cinnamon sticks.
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- Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
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- In a large bowl, whisk together the cocoa powder, chopped chocolate, sugar, cinnamon, nutmeg, vanilla bean seeds, salt, and cayenne.
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- Place powdered milk, powdered sugar, cocoa, cornstarch, and salt in food processor and process until fine consistency and combined. Remove and pour mix into storage container.
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- In a medium sized mason jar, layer the cocoa powder, brown sugar, spices, chocolate chips and marshmallows.
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Estimated Reading Time 3 mins
- In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).
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- Place dry ingredients (ground pecans, almonds, and cinnamon) along with the cocoa powder and sugar in a small bowl and mix well. The above pictures show an option to grind the nuts using a spice grinder. In case you don’t have a spice grinder but have one of those power blenders like a Vitamix, then mix all the ingredients with the cold milk in the blender until everything is well ground. Another option is to buy almond meal and skip the pecans.
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