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.
MEXICAN HOT CHOCOLATE CHEX® PARTY MIX RECIPE - (4.6/5)
Provided by AuntieGooper
Number Of Ingredients 18
Steps:
- 1. In large microwaveable bowl, measure cereal. Set aside. 2. In 2-cup microwavable measuring cup, heat butter and chocolate chips on High 1 minute or until almost melted; stir and microwave another 30 seconds or until mixture can be stirred smooth; stir in condensed milk, heat 30 seconds or until boiling; stir in cinnamon. Pour over cereal mixture, stirring until evenly coated. 3. Microwave on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in coconut and marshmallows. Pour onto waxed-paper lined pan to cool.
THE POLAR EXPRESS™ HOT CHOCOLATE CHEX™ MIX
Hot! Hot! Ooh we got it! This festive snack mix is the next best thing to drinking a warm cup of hot chocolate on a cold winter day. Chex™ cereal is covered in melted chocolate chips and coated in a powdered sugar and hot cocoa mixture, then tossed with clusters of marshmallows and chocolate nonpareils. Enjoy it plain or with a peppermint twist!
Provided by By Betty Crocker Kitchens
Time 55m
Yield 27
Number Of Ingredients 8
Steps:
- Line 2 large rimmed baking pans with waxed paper. In large bowl, mix cereals. In small bowl, mix powdered sugar and cocoa mix.
- In small microwavable bowl, microwave semisweet chocolate chips uncovered on High 45 seconds; stir. Continue microwaving in 15-second increments, stirring after each, until chips are melted and smooth. Pour onto cereal in bowl; mix thoroughly to coat. Transfer mixture to 2-gallon resealable food-storage plastic bag; add powdered sugar mix to bag. Seal bag; shake to coat. Spread in one of the pans to cool completely, about 30 minutes.
- In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 seconds; stir. Continue microwaving in 15-second increments, stirring after each, just until chips are starting to melt and can be stirred smooth. Stir in marshmallows; coat completely. Spread in remaining pan, spreading mini marshmallows into small clusters; let stand about 30 minutes or until coating is set.
- In large serving bowl, mix cereal, marshmallow clusters and chocolate nonpareils. Store at room temperature in covered container.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1/2 Cup, Sodium 105 mg, Sugar 23 g, TransFat 0 g
MEXICAN CHEX MIX
A Southwestern twist on a perennial favorite sure to tickle your taste buds. From the Chex Cereal Company.
Provided by Molly53
Categories Southwestern U.S.
Time 10m
Yield 26 cups, 52 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients in large resealable plastic food-storage bag or bowl.
- Drizzle with margarine.
- Seal bag; shake until mixture is evenly coated.
- Add cheese and taco seasoning mix.
- Seal bag; shake until mixture is evenly coated.
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