Mexican Hot Chocolate Doughnuts Recipes

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.

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 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.

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.

XOCO CHURROS WITH MEXICAN HOT CHOCOLATE

Steps:

• Make the cinnamon sugar:
• In a small bowl, whisk together the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and stored, in an airtight container at room temperature, up to 1 month.
• Make the hot chocolate:
• In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.
• Make the churro dough:
• In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.
• Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.
• Fry the churros:
• Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.
• In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary. Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.

MARSHMALLOW TOPPED MEXICAN HOT CHOCOLATE RECIPE BY TASTY

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!