Quick Mexican Hot Chocolate Recipe2014-08-02
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Here is a quick and easy hot chocolate recipe that’s guaranteed to warm you up on those chilly nights.
This Mexican hot cocoa recipe is super easy and the trick is to use quality ingredients.
Mexican Hot Chocolate Recipe Ingredients:
- 6 Tbsp Ghiradelli Premium hot cocoa
- 1 cup of whole milk
- 1/4 cup heavy cream
- 1/4 tsp. almond extract
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
Heat the milk and cream until just hot. Do not boil. Add all the other ingredients except the almond extract and stir until disolved.
Turn off the heat and add the almond extract and stir. Serve in a mug and top with homemade whipping cream. If you like cinnamon you can add a cinnamon stick to your mug.
- 2 cups of milk
- 1/2 disk of Ibarra Chocolate (4 scored pieces)
- whipping cream optional
Finely chop the chocolate with a large knife. Add the milk and the chocolate to a sauce pan and heat over medium heat. Stir constantly with a wire whisk until the chocolate is dissolved and the milk is frothy. Pour into mugs and top with whipped cream.
A Little History
Traditional Mexican hot cocoa is made with dark chocolate, which has health benefits by the way, and spices like vanilla, cinnamon, and nutmeg.
All across Mexico, Central and Latin America, this drink is enjoyed year-round, twice a day.
Here is a basic Hot Chocolate Recipe
- 2 cups milk
- 1 disk of Mexican chocolate or (4 ounces dark bitter chocolate)
- 1 vanilla bean, split lengthwise
- sugar to taste
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 until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth mixture with a molinillo (Mexican wooden whisk) or wire whisk. Serve immediately in ample sized mugs.