Dees Mexican Hot Cocoa Recipes
MEXICAN HOT COCOA
-Stella Gilbertson, Northfield, Minnesota
Provided by Taste of Home
Time 30m
Yield about 5 quarts.
Number Of Ingredients 7
Steps:
- In a large kettle, combine water and cinnamon sticks. Bring mixture to a boil; reduce heat, cover and simmer for 10-15 minutes or until liquid turns light brown. Remove cinnamon sticks and discard. , In another bowl, combine the chocolate syrup, milks and vanilla; slowly stir into cinnamon water. Return mixture to a simmer just to heat through. Top servings with whipped cream, cinnamon and cinnamon sticks if desired.
Nutrition Facts :
DEE'S MEXICAN HOT COCOA
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
Steps:
- Heat milk with honey and cocoa powder.
- When hot, add vanilla.
- Pour into a cup.
- Top with whipped cream and dash cinnamon.
MEXICAN HOT COCOA
The most popular way to consume chocolate in Mexico is in the form of hot chocolate. Unlike the American version of this drink, Mexican hot cocoa is flavored with cinnamon and beaten until frothy. You can use a wire whisk for this, but in Mexico, cooks use a wooden tool called a molinillo.
Provided by Allrecipes Member
Time 10m
Yield 3
Number Of Ingredients 5
Steps:
- COMBINE sugar, cocoa and cinnamon in small, heavy-duty saucepan; gradually stir in milk. Warm over medium heat, stirring constantly, until hot (do not boil). Remove from heat; stir in vanilla extract. Beat with wire whisk until frothy.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 28.7 g, Cholesterol 15.2 mg, Fat 4.5 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 79 mg, Sugar 25.6 g
MEXICAN HOT COCOA MIX
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
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 RICE
Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice.
Provided by Sandy
Categories Rice Side Dishes
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
- Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
- Add rice and stir until heated thoroughly. Salt to taste.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.6 g, Fat 4.6 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 296.4 mg, Sugar 7.2 g
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