Dees Mexican Hot Cocoa Recipes

MEXICAN HOT COCOA

Mexican Hot Cocoa 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.

Provided by lauralie41

Categories Beverages

Time 10m

Yield 3 cups

Number Of Ingredients 5

Ingredients

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, Fat 7.7, SaturatedFat 4.8, Cholesterol 26.6, Sodium 94.3, Carbohydrate 24.7, Fiber 1.9, Sugar 12.8, Protein 7.3

INSTANT MEXICAN STYLE HOT COCOA

Instant Mexican Style Hot Cocoa image

When I was a kid my Mom used to make Ibarra Mexican hot chocolate for me. If you've never tried it, it's wonderful stuff. You melt two wedges of the stuff in a cup of hot milk and zip it in the blender. It has some cinnamon in it and makes me think of winter with every sip. This recipe originally comes from Alton Brown's instant cocoa recipe. I've made some changes to make it my own and to get close to the taste of Ibarra

Provided by ROV Chef

Categories Beverages

Time 5m

Yield 11 cups dry mix

Number Of Ingredients 8

Ingredients

4 cups powdered sugar
2 cups unsweetened baking cocoa
5 cups powdered milk
2 teaspoons salt
2 tablespoons cornstarch
1 tablespoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon cayenne pepper

Steps:

Combine all ingredients in a mixing bowl. Stir slowly to combine.
Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
To use mix.
Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.

HOT MEXICAN SPICED COCOA

Hot Mexican Spiced Cocoa image

Sounds very appealing, haven't tried it but hope some one out there finds it as cocoafull as i do (lol). This is from rdfood 2/04

Provided by hotsunday

Categories Beverages

Time 10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon unsweetened cocoa powder
2 teaspoons dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon boiling water
1 cup 1% low-fat milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

Mix first 4 items together, in a good sized mug.
Add boiling water, stir till smooth.
Heat milk for 3 minutes over LOW heat until hot.
Stir the milk into the cocoa mixture until well mixed.
Stir in vanilla and almond extracts.
Enjoy--.

Nutrition Facts : Calories 160.1, Fat 3.2, SaturatedFat 2.1, Cholesterol 12.2, Sodium 112.8, Carbohydrate 25, Fiber 2.2, Sugar 22.1, Protein 9.3

MEXICAN HOT COCOA MIX

Mexican Hot Cocoa Mix image

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

Ingredients

1 cup unbleached cane sugar (such as "Sucanat")
2 teaspoons vanilla powder
1 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
1/4 teaspoon cardamom powder
1/4 teaspoon anise seed, slightly crushed
3 tablespoons cocoa powder
3/4 ounce mexican chocolate, bar,finely grated (Ibarra is a good brand)
2 cups rice milk or 2 cups almond milk
1/4 teaspoon almond extract
cinnamon stick, to garnish (optional)

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

DEE'S MEXICAN HOT COCOA

Dee's Mexican Hot Cocoa image

For the Mexican challenge; they wanted a recipe with 3 things; vanilla, chocolate, and honey; here it is.

Provided by Dienia B.

Categories Beverages

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 cups milk
2 tablespoons honey
4 teaspoons unsweetened cocoa
1/4 teaspoon vanilla
1/16 chili powder
1 tablespoon whipped cream
1 dash cinnamon

Steps:

Heat milk with honey and cocoa powder.
When hot, add vanilla.
Pour into a cup.
Top with whipped cream and dash cinnamon.

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