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
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
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, FatContent 7g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 18g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
MOCHA STREUSEL COFFEE CAKE RECIPE - BETTYCROCKER.COM
Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal.
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.
- In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.
- Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.
Nutrition Facts : Calories 480 , CarbohydrateContent 53 g, CholesterolContent 105 mg, FatContent 5 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 29 g, TransFatContent 1 g
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