Instant Mexican Style 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 :
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
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
INSTANT HOT COCOA MIX
The key to this recipe is the cayenne, an ingredient hearkening back to the way the Mexican Indians used to make it. Recipe from Alton Brown's Good Eats.
Provided by Phil5117
Categories Beverages
Time 5m
Yield 5 1/2 cups, 8-11 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and store in an airtight container.
- To make, fill cup 1/4 to 1/2 full with mix and pour in hot water or warm milk.
INSTANT MEXICAN STYLE HOT COCOA
When I was a kid my Mom used to make Ibarra Mexican hot chocolate for me. If you've never tried it, it's wonderful stuff. You melt two wedges of the stuff in a cup of hot milk and zip it in the blender. It has some cinnamon in it and makes me think of winter with every sip. This recipe originally comes from Alton Brown's instant cocoa recipe. I've made some changes to make it my own and to get close to the taste of Ibarra
Provided by ROV Chef
Categories Beverages
Time 5m
Yield 11 cups dry mix
Number Of Ingredients 8
Steps:
- Combine all ingredients in a mixing bowl. Stir slowly to combine.
- Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
- Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
- To use mix.
- Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.
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