Chocolate Mexicana Recipes

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

Steps:

• Put the milk and chocolate into an earthenware pot and cook over a low heat until the chocolate has melted. Stir constantly so that it does not stick to the pan.
• When the chocolate comes to a boil, lower the heat and beat vigorously with a molinillo until a thick foam rises to the top.
• Serve hot in earthenware mugs.

Steps:

• Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
• In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
• Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

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.

Steps:

• 3 ounces of Mexican chocolate can replace the first 4 ingredients listed.
• Break chocolate into smaller pieces and place in a 2-quart microwavable glass measuring cup. (If you are using baker's chocolate or chocolate morsels, add cinnamon, sugar and almond extract).
• Stir in milk.
• Microwave, uncovered, on High for 4 minutes. Stir. Microwave on High for 2 to 4 more minutes or until the chocolate has melted and the milk is close to boiling. Very small bubbles will form on the surface and edges of the milk, which will begin to coat the container.
• Whip with a wire whisk or egg beater until the chocolate has dissolved completely and the milk is frothy.
• Pour into mugs and serve hot.

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.

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.