THICK MEXICAN RECIPES

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MEXICAN RICH 'N' THICK HOT CHOCOLATE RECIPE | MYRECIPES



Mexican Rich 'n' Thick Hot Chocolate Recipe | MyRecipes image

This is a luxurious, unexpected offering for dessert. Take it over the top with a dollop of Marshmallow Whipped Cream. Find the chocolate bars on the candy aisle at the grocery store. Traditional hot chocolate recipes usually call for arrowroot as a thickener, but we used the more common cornstarch.

Provided by MyRecipes

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield Makes about 4 cups (8 [1/2-cup] servings) (serving size: 1/2 cup)

Number Of Ingredients 9

2 teaspoons cornstarch
4 cups milk, divided
2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
? cup honey
1 teaspoon vanilla extract
1?¼ teaspoons ground cinnamon
1 teaspoon ancho chili powder
Pinch of salt
Marshmallow Whipped Cream (optional)

Steps:

  • Whisk together cornstarch and 1/2 cup milk until smooth.
  • Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.
  • Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.
  • Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.

SUPER-THICK HOT CHOCOLATE RECIPE | ANNE BURRELL | FOOD NETWORK



Super-Thick Hot Chocolate Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 7 minutes

Prep Time 7 minutes

Yield 4 drinks

Number Of Ingredients 7

3 cups whole milk
1 cup evaporated milk
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup sugar
2 tablespoons cornstarch
Pinch of ground cinnamon

Steps:

  • In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.
  • Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
  • Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!

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