EASY MEXICAN HOT CHOCOLATE
This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.
Provided by Anonymous
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 84.9 mg, Sugar 14 g
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
HOMEMADE HOT CHOCOLATE
Hot-chocolate mix is a wintertime staple. A homemade version is delicious and natural-containing only cocoa, sugar, and salt-and especially economical compared with store-bought mixes.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 5 3/4 cups dry mix or 92 eight-ounce servings
Number Of Ingredients 4
Steps:
- In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
- For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
MEXICAN HOT CHOCOLATE
Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. The perfect drink to warm you up on a cold winter night!
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 11m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 31.3 g, Cholesterol 18.8 mg, Fat 14.5 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 9 g, Sodium 81.6 mg, Sugar 27.2 g
MEXICAN HOT CHOCOLATE
Provided by Marcela Valladolid
Categories beverage
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.
MEXICAN HOT CHOCOLATE
Provided by Marcela Valladolid
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the milk to a simmer in a large pot over medium-high heat. Add the chocolate, reduce the heat to medium low and simmer, stirring occasionally, until the chocolate is fully melted, about 10 minutes.
- Pour the hot chocolate into mugs and top with mini marshmallows. Toast the marshmallows with a kitchen torch, if desired. Serve immediately.
MEXICAN HOT CHOCOLATE
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
OUTRAGOUSLY THICK SPANISH HOT CHOCOLATE WITH CHURROS
Make and share this Outragously Thick Spanish Hot Chocolate With Churros recipe from Food.com.
Provided by Scarlett516
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
- In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
- Heat the milk over medium heat and add cocoa mixture just before the milk boils.
- Allow to boil, stirring constantly for one minute or until slightly thickened.
- Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
- Set aside and keep warm.
- Start the churros.
- Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
- Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
- Turn the dough out onto an aluminum foil-lined work area.
- Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
- One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
- The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
- Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
- Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
- Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
- Fry one large spiral or 4 strips at a time.
- Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
- Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
- While still warm, roll the churros in the cinnamon-sugar.
- Place churros on a baking sheet and keep warm at 200°F in an oven.
- Betwen each batch of churros, allow the oil to return to 365°F
- When all the churros are finished, gently rewarm hot chocolate if necessary.
- Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.
Nutrition Facts : Calories 951, Fat 55.5, SaturatedFat 28.5, Cholesterol 219.7, Sodium 391.5, Carbohydrate 109, Fiber 10, Sugar 72, Protein 21.3
MEZCAL HOT CHOCOLATE RECIPE BY TASTY
This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Tikeyah Whittle
Categories Desserts
Time 25m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Make the hot fudge sauce: In a medium heat-proof bowl, mix together the dark chocolate, cocoa powder, and salt.
- In a small, heavy-bottomed saucepan, combine the heavy cream, granulated sugar, and brown sugar. Cook over medium heat, stirring gently, until the mixture begins to boil, about 5 minutes. Remove the pan from the heat and pour over the chopped chocolate mixture. Let sit for 1 minute, then whisk until silky and smooth. Enjoy immediately or stored in an airtight container in the refrigerator for up to 2 weeks. If using as a drizzle, reheat the sauce in the microwave before using.
- Make the cocktail: In a small saucepan over medium heat, whisk together the milk and ¼ cup of the hot fudge sauce. Bring to a gentle simmer, then add the mezcal and Madeira. Stir to combine, then pour into an 8-ounce glass mug.
- Top the hot chocolate with freshly whipped cream and chocolate shavings. Serve immediately.
- Enjoy!
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
MARSHMALLOW TOPPED MEXICAN HOT CHOCOLATE RECIPE BY TASTY
This hot chocolate will warm you up in more ways than one! It's packed with smooth and slightly spicy flavor from chiles de arbol and cinnamon and finished with a decadent toasted marshmallow topping and cajeta rim.
Provided by Breana Jackson
Categories Drinks
Time 22m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Roughly chop the chocolate.
- In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10-12 minutes.
- Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
- Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
- Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 748 calories, Carbohydrate 103 grams, Fat 38 grams, Fiber 7 grams, Protein 14 grams, Sugar 82 grams
HOT CHOCOLATE WITH MáCHICA
Máchica is a sweetened, spiced grain blend that Ecuadorans use to enrich the texture and flavor of drinks. Spanish colonists brought this cooking technique to Ecuador from Mexico, where corn is used instead of barley. Adapted from Food & Wine magazine.
Provided by Sharon123
Categories Beverages
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- To roast barley:.
- Heat a cast iron skillet until a drop of water sizzles when dropped into pan.
- Measure barley into a sieve and rinse under cold running water.
- Pat dry with a towel. Put barley in skillet and dry roast, stirring constantly with a spoon for even toasting, until it turns golden.
- In a spice or coffee grinder, grind the toasted barley to a fine powder. In a small bowl, mix the barley powder with the brown sugar and ground cinnamon.
- In a medium saucepan, bring the milk to a boil, then remove it from the heat. Add the chopped chocolate and whisk until it is melted. Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes. Serve at once.
- Enjoy!
Nutrition Facts : Calories 231.5, Fat 8.3, SaturatedFat 4.6, Cholesterol 24.4, Sodium 134.6, Carbohydrate 30.4, Fiber 3.1, Sugar 19.2, Protein 9.6
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