New Mexican Hot Chocolate Recipes

MEXICAN HOT CHOCOLATE

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.

MEXICAN HOT CHOCOLATE

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.

CHOCOLATE CALIENTE: AUTHENTIC MEXICAN HOT CHOCOLATE

Steps:

• Gather the ingredients.
• The tablets of chocolate de mesa are usually divided into 6 to 8 wedges. Place each tablet on a cutting board and cut with a sharp knife into wedges. Don't worry if they don't cut perfectly-you are going to be dissolving the chocolate .
• Place milk in a saucepan over medium heat.
• Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn burner down a bit and return pan to heat.
• Drink hot chocolate as is, or place in a blender , half of the amount at a time, and carefully blend mixture until the desired degree of frothiness has been reached.

MEXICAN HOT CHOCOLATE

Steps:

• Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
• Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

MEXICAN HOT CHOCOLATE

Steps:

• In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
• While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it's melted and incorporated.
• Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

MEXICAN HOT CHOCOLATE

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
• Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
• Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
• Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

EASY MEXICAN HOT CHOCOLATE

Steps:

• In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

MEXICAN HOT CHOCOLATE

Steps:

• In a medium saucepan over medium-low heat, simmer the milk and chocolate for a few minutes, stirring constantly to dissolve the chocolate.
• Either pour into a pitcher and beat well with a Mexican molinillo (chocolate beater), a whisk or an electric mixer, or pour into a blender, cover loosely and blend until thoroughly mixed. Either way, you should wind up with a nicely frothy drink. Serve immediately.

MEXICAN HOT CHOCOLATE

Steps:

• In a medium sized saucepan, heat the milk over medium heat until scalding, but not boiling.
• Break the chocolate into pieces. Add to the hot milk along with the cinnamon, sugar and salt. Stir until melted. Beat with a wire whisk until frothy.
• Add the vanilla. Continue to whisk.
• Pour into 4 mugs. Garnish with a cinnamon stick.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

NEW MEXICAN HOT CHOCOLATE

Steps:

• Whisk together sugar, cocoa, water, cinnamon, and nutmeg in a saucepan over medium heat.
• Add milk and cook, stirring, until hot.
• Add vanilla and stir.
• Pour chocolate into serving cups and top with whipped cream (if desired).
• Sprinkle with a little cinnamon and nutmeg and serve with a cinnamon stick (for stirring).