MEXICAN-STYLE HOT CHOCOLATE
Warm and creamy; simple chocolate flavors with a hint of cinnamon.
Provided by Swanee Speed
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.1 g, Cholesterol 12.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 98.8 mg, Sugar 14 g
MAYAN HOT CHOCOLATE
Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate.
Provided by Missy Wombat
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add chili pepper to 2 cups boiling water.
- Cook until liquid is reduced to 1 cup.
- Remove chili pepper; strain for stray seeds, and set aside.
- In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
- Heat over medium flame until bubbles appear around the edge.
- Reduce heat to low.
- Add chocolate and sugar or honey.
- Whisk occasionally until chocolate is melted and sugar dissolves.
- Turn off heat.
- Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
- Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
- If chocolate is too thick, thin with a little more milk.
MAYAN HOT CHOCOLATE
Don't knock it till you've tried it. This rich, delicious, and kicky hot chocolate might make you abandon your traditional ties. No marshmallows needed; this is for grown-ups. Everything in this recipe can be altered to suit your taste, however I recommend following the recipe to the letter the first time you try.
Provided by That Grace
Categories World Cuisine Recipes Latin American Mexican
Time 7m
Yield 1
Number Of Ingredients 4
Steps:
- Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
- Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 33.5 g, Cholesterol 19.5 mg, Fat 5.8 g, Fiber 2.2 g, Protein 9.8 g, SaturatedFat 3.7 g, Sodium 221.3 mg, Sugar 27.2 g
HOT CHOCOLATE MAYAN STYLE
When Cortez and those guys arrived in Aztec country, they were unimpressed by these little dark brown beans everyone seemed to carry around, until they learned these were money -- 100 cacao beans would buy a slave. Probably Xocatl was actually developed as a food by Mayan peoples farther south, the beans were a hot trade item, before they finally got ground up and drunk as hot chocolate. You can just make cocoa your usual way (which is perhaps by adding hot water to a pre-mixed envelope), and we can't grind the beans, but here's a bit more authentic way
Provided by Chef Otaktay
Categories Beverages
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop the chocolate and heat it in the water until melted.
- Add honey, salt, and beat the hot chocolate water with a balloon wire whip as you add th warmed milk.
- To make it more frothy and give more food value, you can beat up an egg or two, add hot chocolate to it, then pour it into the chocolate cooking pot and continue to whip, (but this isn't authentic).
- Serve the hot chocolate in mugs with cinnamon-bark stick stirrers in each.
MAYAN CHOCOLATE BISCOTTI
Those who enjoy Mexican hot chocolate will love every bite of subtle sweetness and heat in this perked-up biscotti. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 191 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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