Mexican Frothy Hot Chocolate Recipes

MEXICAN HOT CHOCOLATE

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.

MEXICAN HOT CHOCOLATE

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.

EASY MEXICAN HOT CHOCOLATE

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.

MEXICAN-STYLE HOT CHOCOLATE

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.

MEXICAN HOT CHOCOLATE

Steps:

• In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
• While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it's melted and incorporated.
• Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

PERFECT MEXICAN HOT CHOCOLATE

Steps:

• Combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using) in a medium pot. Heat over medium heat until simmering. Reduce the heat a little and gently simmer, stirring occasionally, for about 10 minutes to bloom the cinnamon and spices.
• Add the chopped chocolate. Cook, whisking, until the chocolate is fully melted and emulsified. Taste for sweetness and spice.
• If using cinnamon sticks, strain the liquid through a mesh sieve into cups. If not using cinnamon sticks, pour the Mexican hot chocolate directly into mugs.
• Serve warm with a dollop of fresh whipped cream, and perhaps a garnish of a few chocolate shavings or additional cinnamon sticks.

MEXICAN FROTHY HOT CHOCOLATE

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 whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding Kahlua if desired.
• Topping with optional garnishes.

MEXICAN HOT CHOCOLATE

Steps:

• Place the chocolate chunks in a blender and pulse several times until broken into small pieces. Or grate by hand. Meanwhile, bring the milk to boil in a small pot. Pour the hot milk over the chocolate, cover (with the vent open) and blend until thoroughly combined and frothy. Or whisk with a whip for 3 minutes. Serve immediately.

MEXICAN HOT CHOCOLATE

Steps:

• Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.
• Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.

MEXICAN HOT CHOCOLATE

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.

WINTER MEXICAN HOT CHOCOLATE

Steps:

• In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon.
• Cook and stir over medium-low heat until chocolate is melted.
• Gradually stir in remaining milk.
• Cook and stir until milk is hot.
• Do not boil.
• Gradually and slowly stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan.
• Cook and stir for 2 minutes over low heat.
• Remove from heat and stir in vanilla.
• Stir quickly until very frothy.
• Pour hot chocolate into mugs and dollop with whipped cream.

MEXICAN HOT CHOCOLATE I

Steps:

• In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted. Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets). Or blend the mixture in a blender for 2 to 3 seconds, or until it is frothy.
• (If desired, 2 cups scalded milk can be substituuted for the water.)