SPICED MEXICAN HOT CHOCOLATE
Make this luscious Spiced Mexican Hot Chocolate with milk, chocolate and cinnamon. Dollop this Mexican hot chocolate with whipped topping and enjoy!
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Mix milk, chocolate and cinnamon in saucepan; cook on medium heat until chocolate is completely melted and mixture just comes to boil, stirring constantly.
- Pour evenly into 4 mugs or cups.
- Top each with 1 Tbsp. of the whipped topping. Serve each with 1 Chocolate-Dipped Cinnamon Stick (see Tip), if desired.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 29 g, Protein 9 g
EASY MEXICAN HOT CHOCOLATE
This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.
Provided by Anonymous
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 84.9 mg, Sugar 14 g
HOT SPICED MEXICAN HOT CHOCOLATE WITH ICE CREAM DUSTED WITH CHILI POWDER
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
- You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
EASY HOT SPICED MEXICAN HOT CHOCOLATE
This recipe is from Easy Entertaining with Michael Chiarello on Food Network. You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
Provided by kolibri
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute.
- Serve immediately with sprinkling of chili powder on top, and you can add a dollop of vanilla ice cream if you wish.
Nutrition Facts : Calories 223, Fat 4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 93.3, Carbohydrate 44.2, Fiber 0.3, Sugar 43.6, Protein 4
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
SPICED MEXICAN CHOCOLATE COOKIES
We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
- In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
SPICY MEXICAN HOT CHOCOLATE COOKIES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
- Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g
EASY HOT CHOCOLATE
Make and share this Easy Hot Chocolate recipe from Food.com.
Provided by Chef Elizabeth H
Categories Winter
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small sauce pan and heat until desired temperature.
- Pour into glass and garnish with marshmallow cream and chocolate shavings.
Nutrition Facts : Calories 180.6, Fat 9.1, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.7, Carbohydrate 16.6, Fiber 0.3, Sugar 4.3, Protein 8.3
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