Mexican hot cocoa recipe

How do you make Mexican hot chocolate from scratch?


  1. In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly.
  2. 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.

What’s the difference between Mexican hot chocolate and regular?

Anyways, Abuelita has cinnamon, and other spices in it and contains chopped mexican chocolate. American hot chocolate uses a powdered mix or combination of chocolate and cocoa powder. In American and mexican hot chocolate they both use milk, water or cream. … This chocolate is a bit more spicy.

What is Mexican hot chocolate made of?

Ingredients in Mexican Hot Chocolate

This Mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother.

How do you make Abuelita hot chocolate from scratch?

Heat 4 cups of milk and 1 tablet in a medium saucepan over medium-high heat. Whisk constantly until mixture is frothy and starts to boil. Remove from heat, add sugar to taste, and enjoy.

What is the best Mexican chocolate?

There are four Mexican chocolate brands most commonly available in the US: Abuelita, Ibarra, Hernan, and Taza. We tested all four of them for you with Almond-coconut milk. Best Overall: Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas.

What is the hottest Mexican sauce?


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Is Hot Cocoa bad for you?

Sad, but true: In fact, most 12-ounce hot chocolates contain about 370 mg of sodium, which is about 16 percent of the daily recommended value. This is especially important to pay attention to if you have high blood pressure, heart or kidney disease, Glockner said.

What kind of chocolate is Abuelita?

Abuelita is a brand of chocolate tablets, syrup, or powdered mix in individual packets, made by Nestlé and used to make Mexican-style hot chocolate, also known as chocolate para parties (English: “table chocolate”). It was originally invented and commercialized in Mexico since 1939, by Fábrica de Chocolates La Azteca.

Why does Mexican chocolate taste different?

Mexican Chocolate Is Unique

The spices also give the chocolate a little kick behind the sweetness. This extra spice works well in two of its most popular uses: Mexican hot chocolate and mole poblano. Other flavors of Mexican chocolate are available, but cinnamon is a traditional ingredient.

Is drinking coffee in Mexico safe?

Drink safe drinks

Coffee, hot tea, canned soda and juice, beer, wine and alcohol are all a safe bet.

Does Starbucks have Mexican hot chocolate?

Mexican Hot Chocolate is loved for its spices and is an easy way to add some punch to a regular hot chocolate! It is typically quite rich in flavor so chocolate lovers, this one is for you!

Can you melt Abuelita chocolate?

MIX flour and baking powder in small bowl; set aside. MELT Abuelita, butter and milk in medium saucepan over medium heat; stir well until chocolate is melted. … BAKE on center oven rack for 11 to 12 minutes or until puffed and center still moves slightly (center will be molten and runny).

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Why is Mexican chocolate grainy?

Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon.

What is Mexican chocolate called?

The type of chocolate used in Mexico to make the local version of hot chocolate is called chocolate de mesa (table chocolate). It consists of toasted cacao nibs ground with almonds, sugar, cinnamon, and other spices like vanilla or nutmeg.

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