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Cook'n in Mexico |
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Mexican Hot Chocolate |
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Serves: 4 Print this Recipe(Chocolate Mexicana) Category: Coffee and Hot Chocolate Just about everybody loves a steaming cup of Mexican hot chocolate. The round tablets of authentic Mexican chocolate are widely available in most supermarkets in the United States. The tablets weigh about 3 ounces and are already sweetened with sugar and flavored with cinnamon, vanilla, and sometimes ground almonds. Some of the best-tasting Mexican chocolate is processed in the states of Tabasco and Oaxaca, where there are many cacao plantations, and anyone who travels to those areas will want to bring home some of the special blends. This drink is delightfully frothy. In Mexico, a molinillo (hand-made wooden chocolate beater) is the traditional tool to froth the hot chocolate, but you can use an electric beater or an immersion blender as well. 2 tablets (6 ounce tablets) Mexican chocolate, (such as Ibarra or Auelita brands), chopped or broken into pieces 4 cups whole or 2% milk Put the chocolate and milk in a medium saucepan, and bring to a boil over medium heat, stirring, until the chocolate is melted, 5 to 6 minutes. Remove the pan from the heat and beat until frothy with an electric beater on slow speed. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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