Chocolate Mexicano Recipes

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 CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

MEXICAN-STYLE HOT CHOCOLATE

Steps:

• Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.

CHOCOLATE MEXICANA

Steps:

• Put the milk and chocolate into an earthenware pot and cook over a low heat until the chocolate has melted. Stir constantly so that it does not stick to the pan.
• When the chocolate comes to a boil, lower the heat and beat vigorously with a molinillo until a thick foam rises to the top.
• Serve hot in earthenware mugs.

CHOCOLATE MEXICANO

Steps:

• 3 ounces of Mexican chocolate can replace the first 4 ingredients listed.
• Break chocolate into smaller pieces and place in a 2-quart microwavable glass measuring cup. (If you are using baker's chocolate or chocolate morsels, add cinnamon, sugar and almond extract).
• Stir in milk.
• Microwave, uncovered, on High for 4 minutes. Stir. Microwave on High for 2 to 4 more minutes or until the chocolate has melted and the milk is close to boiling. Very small bubbles will form on the surface and edges of the milk, which will begin to coat the container.
• Whip with a wire whisk or egg beater until the chocolate has dissolved completely and the milk is frothy.
• Pour into mugs and serve hot.

CHOCOLATE MEXICANO

Steps:

• Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan. Place the saucepan over low heat and stir until the mixture dissolves into the water.
• After the mixture is dissolved, turn up the temperature of the stove to medium-high. Stir the mixture until it boils. Boils for 3-5 minutes, stirring all the time.
• Add the milk. Continue to stir until the milk is hot, but not boiling.
• Just before the milk boils, remove the saucepan from the heat. Stir in the vanilla extract, and serve!

MEXICAN CHOCOLATE PUDDING

Steps:

• Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
• Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.

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.