Best 4 Iced Mexican Chocolate Express Recipes
Calling all chocolate lovers! Get ready to embark on a culinary journey to Mexico with our tantalizing Iced Mexican Chocolate Express recipe. This delightful beverage seamlessly blends the rich flavors of Mexican chocolate, coffee, and spices, resulting in a symphony of taste that will leave your taste buds dancing.
In this comprehensive guide, we'll take you step-by-step through the process of crafting this irresistible drink. Along the way, we'll uncover the secrets behind the unique ingredients used in Mexican chocolate, such as cinnamon, almonds, and chiles, and explore their fascinating history and cultural significance.
But that's not all! We've also included a collection of additional Mexican chocolate recipes to satisfy your cravings for this delectable treat. From classic hot chocolate to decadent desserts, you'll find a treasure trove of culinary delights that showcase the versatility of Mexican chocolate.
So, grab your apron, gather your ingredients, and prepare to immerse yourself in the vibrant flavors of Mexico. Let's embark on this culinary adventure together and discover the magic of Iced Mexican Chocolate Express!
ICED MEXICAN CHOCOLATE
Make and share this Iced Mexican Chocolate recipe from Food.com.
Provided by Pinay0618
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Microwave chocolate in large liquid measure at high (100%) 2 minutes or until chocolate is melted; stir in honey. Microcook at HIGH 30 seconds. Slowly stir in milk until well blended. Stir in orange peel and cinnamon. Pour over ice in serving glasses.
Nutrition Facts : Calories 274.9, Fat 14.1, SaturatedFat 8.8, Cholesterol 25.6, Sodium 94.3, Carbohydrate 36.3, Fiber 2.6, Sugar 23.3, Protein 7.9
MEXICAN CHOCOLATE ICE CREAM
Categories Milk/Cream Chocolate Egg Dessert Kid-Friendly Frozen Dessert Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
- Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
MEXICAN CHOCOLATE ICEBOX CAKE
Categories Cake Milk/Cream Mixer Chocolate Dessert Cinco de Mayo Summer Birthday Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
- Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
- Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.
CREAMY MEXICAN CHOCOLATE ICED COFFEE
This recipe is adapted from the Central Market in Fort Worth, TX. Posted for Summer '09 Comfort Cafe
Provided by TxGriffLover
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whip 1/2 cup cream to soft peaks, set aside.
- Combine the remaining 1/2 cup cream, chocolate syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves.
- Fill 4 glasses with ice and pour the coffee mixture over the ice. Top with the whipped cream and sprinkle with cinnamon. Garnish with the chocolate-covered coffee beans, if desired.
Nutrition Facts : Calories 330.4, Fat 24.5, SaturatedFat 14.8, Cholesterol 81.8, Sodium 123, Carbohydrate 25.9, Fiber 1, Sugar 16.1, Protein 2.7
Tips:
- For a richer flavor, use high-quality Mexican chocolate, such as Ibarra or Abuelita.
- If you don't have Mexican chocolate, you can substitute unsweetened chocolate and add a teaspoon of chili powder, a pinch of cinnamon, and a pinch of cayenne pepper.
- To make the drink extra creamy, use whole milk or half-and-half instead of water.
- For a refreshing cold drink, chill the Mexican chocolate mixture in the refrigerator for at least 30 minutes before serving.
- Garnish the drink with whipped cream, grated chocolate, or a cinnamon stick.
Conclusion:
Iced Mexican chocolate is the perfect drink for a hot summer day. It's refreshing, creamy, and chocolatey, with just the right amount of spice. It's also easy to make and can be customized to your liking. So next time you're looking for a cool and refreshing treat, give iced Mexican chocolate a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
