Best 2 Chocolate Mexicano Recipes
Indulge in the rich, decadent flavors of Mexican chocolate with our curated collection of authentic recipes. From the traditional Chocolate Mexicano, a warm and comforting drink perfect for chilly evenings, to the luscious Chocolate Abuelita, a creamy and velvety treat that will transport you to the heart of Mexico. Discover the secrets of preparing authentic Mexican hot chocolate with our detailed instructions and helpful tips. For those seeking a vegan alternative, we offer a delightful Vegan Chocolate Mexicano recipe, crafted with plant-based ingredients that deliver the same rich, satisfying taste. Explore the versatility of Mexican chocolate with our Chocolate Con Pan recipe, a classic combination of sweet bread and hot chocolate that is sure to become a favorite. And for a unique culinary experience, try our Champurrado recipe, a traditional Mexican chocolate drink infused with the warmth of spices and the nutty flavor of corn masa. Each recipe is carefully curated to provide you with an authentic taste of Mexican chocolate, allowing you to savor the rich cultural heritage and flavors of this beloved beverage.
Here are our top 2 tried and tested recipes!
MEXICAN CHOCOLATE STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)
This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.
Provided by flower7
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
- Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
- Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
- Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
- Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
- Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.
CHOCOLATE MEXICANO
Tablets of Mexican chocolate, specially flavored cinnamon, almonds, and sugar can be purchased in Mexican or Latin American grocery stores. You can also blend your own "Mexican chocolate" with the same ingredients.
Provided by morgainegeiser
Categories < 30 Mins
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- 3 ounces of Mexican chocolate can replace the first 4 ingredients listed.
- Break chocolate into smaller pieces and place in a 2-quart microwavable glass measuring cup. (If you are using baker's chocolate or chocolate morsels, add cinnamon, sugar and almond extract).
- Stir in milk.
- Microwave, uncovered, on High for 4 minutes. Stir. Microwave on High for 2 to 4 more minutes or until the chocolate has melted and the milk is close to boiling. Very small bubbles will form on the surface and edges of the milk, which will begin to coat the container.
- Whip with a wire whisk or egg beater until the chocolate has dissolved completely and the milk is frothy.
- Pour into mugs and serve hot.
Tips:
- To make the chocolate mexicano more flavorful, use high-quality chocolate. A good option is to use Mexican chocolate, which is made with a blend of cocoa beans, sugar, and spices.
- If you don't have Mexican chocolate, you can use semisweet or bittersweet chocolate. Just add a little bit of cinnamon and chili powder to taste.
- Don't be afraid to experiment with different spices. You can add a little bit of cayenne pepper, nutmeg, or allspice to create a unique flavor.
- If you want a thicker chocolate mexicano, add a little bit of cornstarch or flour. Just be sure to whisk it in until it's completely dissolved.
- Chocolate mexicano can be served hot or cold. If you want it cold, let it cool completely before serving.
Conclusion:
Chocolate mexicano is a delicious and versatile drink that can be enjoyed on any occasion. It's perfect for a cold winter day or a hot summer afternoon. And it's also a great way to use up leftover chocolate. So next time you have a craving for something sweet and chocolatey, give chocolate mexicano a try. You won't be disappointed.
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