Agasajos Mexican Hot Chocolate Recipes

Steps:

• Combine sugar, cocoa and cinnamon in a small, heavy-duty saucepan; gradually stir in milk.
• Warm over medium heat, stirring constantly, until hot (do not boil).
• Remove from heat, stir in vanilla.
• Beat with wire whisk until frothy.
• Serve.

Steps:

• In a medium-sized pot, mix all the ingredients but the chocolate.
• Bring to a boil and reduce to medium.
• If you aren't a big spice person, remove the chili and cinnamon stick.
• If you like things hot, leave them in.
• Let it simmer for a few minutes, then add the chocolate.
• With a whisk, combine the chocolate, then strain out the floaty things and serve.

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.

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.

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.

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.

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.

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.

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 with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
• Remove from the heat and froth the chocolate with the molinillo or the whisk.
• Serve immediately in ample sized mugs.