Ibarra Hot Chocolate Lovers Recipes

CHOCOLATE LOVER'S HOT CHOCOLATE

Steps:

• Heat 2 1/2 cups milk in a saucepan over medium heat until steaming, about 5 minutes. Stir in brown sugar, maple syrup, honey, and vanilla extract. Bring to boil and stir in cocoa powder. Remove from heat and add the remaining 1/2 cup milk. Return saucepan over heat and simmer until heated through, about 2 minutes more. Ladle into cups to serve.

MEXICAN HOT CHOCOLATE

Steps:

• In a medium saucepan over medium-low heat, simmer the milk and chocolate for a few minutes, stirring constantly to dissolve the chocolate.
• Either pour into a pitcher and beat well with a Mexican molinillo (chocolate beater), a whisk or an electric mixer, or pour into a blender, cover loosely and blend until thoroughly mixed. Either way, you should wind up with a nicely frothy drink. Serve immediately.

IBARRA CHOCOLATE CAKE

Steps:

• Preheat oven to 250-degrees F.
• Grease and flour two 10-inch springform pans or two 9-inch cake pans.
• Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
• In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
• Whisk juice into chocolate/butter mixture until combined.
• Whisk in liqueur.
• Whisk in vanilla.
• Fold egg whites into mixture, one quarter at a time using a rubber spatula.
• Pour batter into prepared pans.
• Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
• Cool in pans before removing them.
• Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.

'IBARRA' HOT CHOCOLATE LOVERS!

Steps:

• Warm the milk and chocolate in a saucepan.
• Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
• Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
• Remove from the heat and froth the chocolate with the molinillo or the whisk.
• Serve immediately in ample sized mugs.
• Topping With the Whipped Cream.
• A pinch of the ground cinnamon on the top of whipped cream.