Winter Mexican Hot Chocolate Recipes

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WINTER MEXICAN HOT CHOCOLATE



Winter Mexican Hot Chocolate image

I've had this recipe for awhile. I like to make this cause it is very soothing, creamy and frothy. I always get rave reviews when I make this for friends!

Provided by Chef Cathy

Categories     Beverages

Time 15m

Yield 48 ounces, 6 serving(s)

Number Of Ingredients 7

6 cups milk
1/2 cup white sugar
3 ounces unsweetened chocolate, chopped
1 teaspoon ground cinnamon
2 beaten eggs
2 teaspoons vanilla extract
whipped cream, to taste

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



Mexican Hot Chocolate image

Provided by Ina Garten

Categories     beverage

Yield 2 to 3 cups

Number Of Ingredients 7

2 cups whole milk
1 tablespoon light brown sugar
4 1/2 ounces bittersweet chocolate, such a Lindt, chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional

Steps:

  • Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
  • Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

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 HOT CHOCOLATE



Mexican Hot Chocolate image

Hot chocolate spiced with vanilla, cinnamon, and a hint of chile pepper. The perfect drink to warm you up on a cold winter night!

Provided by James

Categories     World Cuisine Recipes     Latin American     Mexican

Time 11m

Yield 8

Number Of Ingredients 8

1 vanilla bean
1 teaspoon Urfa biber (Turkish chile pepper)
6 cups milk
1 cinnamon stick
8 ounces bittersweet chocolate
2 tablespoons white sugar
½ cup whipped cream, or to taste
1 tablespoon grated bittersweet chocolate

Steps:

  • Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
  • Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
  • Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
  • Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 31.3 g, Cholesterol 18.8 mg, Fat 14.5 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 9 g, Sodium 81.6 mg, Sugar 27.2 g

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