Mexican Chocolate Recipes

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MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Provided by Valerie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
  • In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g

MEXICAN HOT CHOCOLATE



Mexican Hot Chocolate image

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

1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
1/4 teaspoon ground cinnamon
Dash ground cloves or nutmeg
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks

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.

MEXICAN HOT CHOCOLATE



Mexican Hot Chocolate image

Provided by Sandra Lee

Categories     beverage

Time 2h20m

Yield 8 servings

Number Of Ingredients 7

6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
Cocoa powder, for serving

Steps:

  • For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
  • For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
  • Serve with a dusting of cocoa powder.

MEXICAN-STYLE HOT CHOCOLATE



Mexican-Style Hot Chocolate image

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

1 ½ cups cold water
½ cup white sugar
¼ cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
6 cups whole milk
1 tablespoon vanilla extract

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

MEXICAN HOT-CHOCOLATE COOKIES



Mexican Hot-Chocolate Cookies image

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Nutrition Facts : Fiber 1 g

CHOCOLATE MEXICANO



Chocolate Mexicano image

Chocolate Mexicano is a delicious and popular drink in my family, especially once the nights get colder. It is richly flavored with cocoa and a pop of spice to warm up your corazón. The blend of cinnamon and chocolate gives you a different flavor and aroma than ordinary hot chocolate. So, gather your family and community because this is meant to be shared.

Provided by Food Network

Categories     beverage

Time 20m

Yield 16 servings

Number Of Ingredients 6

Four 3-ounce tablets Mexican chocolate
1 gallon milk (it can be any kind of milk your family drinks)
1 stick cinnamon
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup sugar (or to your liking)

Steps:

  • Chop up the chocolate tablets (no need to be fancy since they are going to dissolve into the milk).
  • Add the milk and cinnamon stick to large pot over medium-high heat. Once you see the first tiny bubbles begin to appear in the milk, add the chocolate, sweetened condensed milk, vanilla and sugar and continue heating, stirring slowly but constantly, until the chocolate has melted. Add additional sugar if desired. Do not let the milk boil; if it looks as if it is going to start boiling, turn off the heat for a few minutes, continue to stir, then turn the burner back on at a lower setting. Once all the chocolate is melted, fish out the cinnamon stick and trash it. It's done its job.
  • Carefully pour your chocolate Mexicano into your favorite mug and enjoy with your family and friends.

MEXICAN HOT CHOCOLATE



Mexican hot chocolate image

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

500ml whole milk
2 cinnamon sticks (use Mexican cinnamon sticks for a distinctly floral, sweeter taste), plus extra to serve
2 tbsp dark cocoa powder (see tip, below)
½ tsp vanilla extract
¼ tsp chilli powder
2 tbsp brown sugar

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

SPICED MEXICAN CHOCOLATE COOKIES



Spiced Mexican Chocolate Cookies image

We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 12

1 1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar

Steps:

  • Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
  • In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
  • Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
  • Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g

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