MEXICAN HOT COCOA RECIPES

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MEXICAN HOT COCOA RECIPE - FOOD.COM



Mexican Hot Cocoa Recipe - Food.com image

A sweet and spicy hot cocoa mix found on VeryBestBaking.com's website. This is also included in the Zaar World Tour 2005 swap, Mexico.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 3 cups

Number Of Ingredients 5

3 -4 tablespoons granulated sugar
3 tablespoons Nestle Toll House Baking Cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 184.8, FatContent 7.7, SaturatedFatContent 4.8, CholesterolContent 26.6, SodiumContent 94.3, CarbohydrateContent 24.7, FiberContent 1.9, SugarContent 12.8, ProteinContent 7.3

MEXICAN HOT CHOCOLATE RECIPE | SANDRA LEE | FOOD NETWORK



Mexican Hot Chocolate Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories     beverage

Total Time 2 hours 20 minutes

Prep Time 10 minutes

Cook Time 2 hours 10 minutes

Yield 8 servings

Number Of Ingredients 7

6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
Cocoa powder, for serving

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.

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This mix makes a warm, sweet, intensely chocolate beverage with a hint of cinnamon and a spicy kick. If you prefer more heat, use a rounded ¼ teaspoon of cayenne. And for a richer treat, try using half and half instead of milk. The mix is great to have on hand all winter long and once a batch is made, it only takes a few minutes to make a cup or two. We recommend dolloping each serving with homemade whipped cream or a large marshmallow. The mix also makes a fantastic gift. Try packing it in a pretty mason jar or empty jam jar tied with a ribbon. Don't forget to include the recipe!
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  • Whisk together all ingredients in a medium bowl. Store in an airtight container for up to 2 months. To make 1 serving of Mexican Hot Cocoa, heat 1 cup whole milk in a small saucepan over medium just until hot and milk begins to steam, about 5 minutes. Whisk in 2 tablespoons cocoa mix. Serve immediately.
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  • Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.
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MEXICAN HOT CHOCOLATE RECIPE: HOW TO MAKE IT
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
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Total Time 10 minutes
Cuisine North America, Mexican
Calories 156 calories per serving
  • 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.
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Reviews 4.5
Total Time 2 hours 20 minutes
Category beverage
Cuisine mexican
  • Serve with a dusting of cocoa powder.
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  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
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