MEXICAN HOT CHOCOLATE MIX
Great for breakfasts, chilly nights, "I don't feel so good" days, and just when you want to relax! Sometimes I like to mix this half and half with coffee. Other times I like to let it cool down and pop it in the blender with some ice cream and make a milkshake! Hot chocolate isn't just for snow-days, you know! ;)
Provided by PalatablePastime
Categories Beverages
Time 5m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Store in an airtight container.
- To serve, place 1/4 cup mix in cup and add 3/4 cup hot milk, stirring until mix is well blended.
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 HOT CHOCOLATE BROWNIES
These cakey, smoky brownies are rich and spicy, thanks to cinnamon and cayenne pepper.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 24 brownies
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Line a 13-by-9-inch pan with foil, leaving a 2-inch overhang, and spray with nonstick cooking spray. Toast the ancho chiles in a medium skillet over medium heat, stirring often, until softened and fragrant, about 5 minutes. Let cool completely. Transfer to a food processor and pulse until roughly chopped, then remove 1/4 cup of the chiles and set aside. Add the flour, cocoa powder, cinnamon, baking powder and salt to the bowl of the food processor and pulse until well combined and the chiles are finely chopped.
- Heat the brown sugar, butter and 1 cup water in a large saucepan over medium heat, whisking occasionally, until the butter and sugar melt, about 4 minutes. Remove from the heat and whisk in the unsweetened chocolate, then let cool 10 minutes. Whisk in the eggs and vanilla. Add the flour mixture and whisk until smooth, then pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. Put on a cooling rack and sprinkle with the bittersweet chocolate, then let sit until soft enough to spread, about 5 minutes. Spread the chocolate in an even layer with a spatula and sprinkle with the reserved chiles and cayenne. Let cool completely, then cut into brownies.
MEXICAN HOT CHOCOLATE MIX
Provided by Sandra Lee
Categories beverage
Time 10m
Yield 1 drink, plus extra mix
Number Of Ingredients 4
Steps:
- Combine all ingredients and place in a collectible/re-useable canister with instructions.
- Instructions read: "Blend 1/2 cup mix with 1 cup steaming hot whole milk. Stir and enjoy".
MEXICAN HOT CHOCOLATE
Provided by Ree Drummond : Food Network
Categories beverage
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar.
- Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.
MEXICAN HOT CHOCOLATE
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 MIX
Make and share this Mexican Hot Chocolate Mix recipe from Food.com.
Provided by mjm5804
Categories Mexican
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Attach this to the Jar.
- Mexican Hot Chocolate.
- Serves 6.
- 3 cups water.
- Mexican Hot Chocolate Mix (to taste).
- Cinnamon sticks for garnish.
- Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
Nutrition Facts : Calories 324.6, Fat 14.6, SaturatedFat 8.9, Cholesterol 51.7, Sodium 202.7, Carbohydrate 34.6, Fiber 0.8, Sugar 32.2, Protein 14.7
MEXICAN HOT CHOCOLATE
Make and share this Mexican Hot Chocolate recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
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.
MEXICAN HOT CHOCOLATE
One year, I hosted a Mexican-themed Christmas Eve. I covered the table with a festive serape, lit the luminarios, hung the pinatas, and ended with this lovely hot drink. Feliz Navidad!!
Provided by JackieOhNo
Categories Beverages
Time 30m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Combine hot milk, chocolate, sugar, coffee and salt in a blender. Cover, blend at high speed, until chocolate is melted and sugar dissolves.
- In a large saucepan, combine blended ingredients with remaining ingredients. Heat, stirring constantly. Blend small amounts of hot mixture just before serving.
Nutrition Facts : Calories 188.5, Fat 11, SaturatedFat 6.8, Cholesterol 22.8, Sodium 108.3, Carbohydrate 19.4, Fiber 1.7, Sugar 8.5, Protein 6.7
MEXICAN HOT CHOCOLATE
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
MEXICAN HOT CHOCOLATE
Although this uses raw eggs, I think the boiling water cook the eggs - but you can also subsitute egg beaters for the eggs if you want to be on the safe side. Recipe source: Bon Appetit (March 1985).
Provided by ellie_
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour first 7 ingredients (water - nutmeg) in blender until smooth.
- Add eggs (see note in description).
- With machine running, slowly add hot milk through the hole in top of the blender cover, blending until foamy.
- Serve immediately with extra hot milk or whipped cream.
Nutrition Facts : Calories 187.7, Fat 8.6, SaturatedFat 4.6, Cholesterol 127.1, Sodium 112.2, Carbohydrate 19.5, Fiber 1.4, Sugar 10, Protein 9
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
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