AZTEC HOT CHOCOLATE
A slow cooker makes easy work of serving this special hot chocolate, zipped up with a spicy hint of chipotle pepper.
Provided by BHG Test Kitchen
Time 4h15m
Number Of Ingredients 11
Steps:
- In a 3 1/2- to 4-quart slow cooker, combine milk, half-and-half, chocolate pieces, coffee powder, 1 teaspoon cinnamon, and ground chipotle chile pepper.
- Cover; cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Whisk well before serving. If desired, garnish each serving with whipped cream and sprinkle with cinnamon. Sweetened Whipped Cream
- In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Nutrition Facts : Calories 197 kcal, Carbohydrate 19 g, Cholesterol 21 mg, Protein 5 g, SaturatedFat 8 g, Sodium 53 mg, Sugar 16 g, Fat 13 g, UnsaturatedFat 4 g
MEXICAN HOT CHOCOLATE
Smooth, velvety and full of chocolatey flavor, this vegan Mexican Hot Chocolate is the BEST! Recipe can easily be halved or doubled. Let the winter warm up begin...
Provided by Julie | The Simple Veganista
Categories Beverage
Time 15m
Number Of Ingredients 11
Steps:
- Place ingredients in crock pot, cook on low temperature for 2 - 3 hours, stirring every 20 minutes or so.
- Place ingredients in a large pot and heat over medium-low, stirring occasionally, until chocolate is completely melted, about 10 minutes. Turn heat to low and cover, to keep warm until ready to serve.
- Serve: Ladle into mugs and serve with a light dusting of cocoa powder. Also pairs well with a dollop of coconut cream on top.
- Serves 4 - 6
- Leftovers can be kept in the refrigerator for up to 7 days, in an airtight container. Reheat on the stove over low or in the microwave for 30 - 60 seconds, or until warmed through.
Nutrition Facts : Calories 294 calories, Sugar 23 g, Sodium 109.7 mg, Fat 14 g, SaturatedFat 8.1 g, TransFat 0 g, Carbohydrate 37.8 g, Fiber 2.4 g, Protein 9 g, Cholesterol 27.8 mg
AZTEC HOT CHOCOLATE
Provided by Marcela Valladolid
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
- For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
- Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.
XOCOLATL (AZTEC CHOCOLATE)
This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.
Provided by Antipex
Categories Drinks Recipes Hot Chocolate Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g
RICH SLOW COOKER HOT CHOCOLATE
Easy and delicious.
Provided by macandjakesmom
Categories Drinks Recipes Hot Chocolate Recipes
Time 2h5m
Yield 10
Number Of Ingredients 5
Steps:
- Combine milk, condensed milk, chocolate chips, heavy cream, and vanilla extract in a slow cooker.
- Cover and cook on Low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 50.4 g, Cholesterol 73.9 mg, Fat 29.6 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 18.2 g, Sodium 127.1 mg, Sugar 46.6 g
AZTEC HOT CHOCOLATE (FOR THE CROCK POT)
If you like hot chocolate, give this a shot! It's smokey, spicy, sweet and rich. SO good!!! You will need to chill the mixture for up to 24 hours before to let the flavours meld. This is a BHG recipe and was listed with Recipe #492574. Enjoy!
Provided by Nif_H
Categories Beverages
Time 2h15m
Yield 12 4 ounce
Number Of Ingredients 8
Steps:
- In a large bowl combine milk, half-and-half, coffee powder, the 1 teaspoon cinnamon, and the ground chipotle chile pepper. If desired, cover bowl and chill for up to 24 hours.
- Transfer mixture to a 3-1/2- or 4-quart slow cooker. Stir in chocolate pieces. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours, whisking vigorously once halfway through cooking time. Serve immediately or keep warm on warm setting or low-heat setting for up to 2 hours.
- Before serving, whisk well. To serve, ladle beverage into heatproof mugs or cups. If desired, garnish each serving with whipped cream and/or sprinkle with additional cinnamon.
Nutrition Facts : Calories 250.1, Fat 15, SaturatedFat 9.1, Cholesterol 27.1, Sodium 58.8, Carbohydrate 24.2, Fiber 2, Sugar 14.9, Protein 5.1
AZTEC HOT CHOCOLATE
Spicy and sweet. Over the holidays last year, I had hot chocolate with cayenne pepper in it. It was unexpectedly delicious. If you try this, add the cayenne, you'll be pleasantly surprised.
Provided by KelBel
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, combine milk, sugar, honey, ginger, cloves and red pepper.
- Heat to boiling over medium-high heat. Reduce to medium and simmer 3 minutes. Remove from heat.
- With wire whisk, stir in cocoa and vanilla. Stir briskly until frothy.
- Serve in warm cups. Top with whipped cream.
Nutrition Facts : Calories 188.9, Fat 2.1, SaturatedFat 1.3, Cholesterol 4.9, Sodium 148.2, Carbohydrate 34.9, Fiber 3.7, Sugar 15.4, Protein 11.9
AZTEC HOT CHOCOLATE PUDDING
It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This is a luscious, homey dessert, one of those self-saucing puddings that turn themselves as they bake into a layer of gooey sauce topped with tender cake.
Provided by Nigella Lawson
Categories dessert, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
- Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
- Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 403 milligrams, Sugar 67 grams, TransFat 0 grams
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