Best 9 Mexican Frothy Hot Chocolate Recipes
In the realm of hot chocolate, the Mexican Frothy Hot Chocolate stands as a decadent and unique concoction that tantalizes the taste buds with its rich, frothy texture and symphony of flavors. Originating from the vibrant streets of Mexico, this hot chocolate is a delightful blend of Mexican chocolate, milk, and spices that come together to create a heartwarming and comforting beverage. While its traditional preparation involves a wooden whisk called a molinillo, modern adaptations offer variations using a blender or a handheld frother, making it accessible to home cooks seeking a taste of this Mexican delight.
This article presents a collection of recipes that explore different dimensions of the Mexican Frothy Hot Chocolate. From the classic recipe that stays true to its roots to creative twists that incorporate unique ingredients and flavors, these recipes cater to diverse preferences and skill levels. Whether you're a traditionalist seeking authenticity or an adventurous cook looking to experiment, this article has something for every hot chocolate enthusiast. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the warmth and allure of the Mexican Frothy Hot Chocolate.
PERFECT MEXICAN HOT CHOCOLATE
Steps:
- Combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using) in a medium pot. Heat over medium heat until simmering. Reduce the heat a little and gently simmer, stirring occasionally, for about 10 minutes to bloom the cinnamon and spices.
- Add the chopped chocolate. Cook, whisking, until the chocolate is fully melted and emulsified. Taste for sweetness and spice.
- If using cinnamon sticks, strain the liquid through a mesh sieve into cups. If not using cinnamon sticks, pour the Mexican hot chocolate directly into mugs.
- Serve warm with a dollop of fresh whipped cream, and perhaps a garnish of a few chocolate shavings or additional cinnamon sticks.
MEXICAN HOT CHOCOLATE
Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it's not traditional, you can also put the hot chocolate in a blender for about 2 minutes.
Provided by Kiera Wright-Ruiz
Categories non-alcoholic drinks, dessert
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
- While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it's melted and incorporated.
- Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
MEXICAN-STYLE HOT CHOCOLATE
Warm and creamy; simple chocolate flavors with a hint of cinnamon.
Provided by Swanee Speed
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.1 g, Cholesterol 12.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 98.8 mg, Sugar 14 g
MEXICAN HOT CHOCOLATE
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , 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.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
MEXICAN FROTHY HOT CHOCOLATE
Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups. Two Mexican chocolate brands widely available in the US are Ibarra and Abuelita. Look for them in the Hispanic section of your supermarket. nearby. The key to traditional Mexican hot chocolate is the tool designed to make it frothy - a round, notched, wooden whisk called a molinillo but you can place it in a blender to get it nice and frothy. Or use an imersion blender to get it frothy.
Provided by Rita1652
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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 whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding Kahlua if desired.
- Topping with optional garnishes.
Nutrition Facts : Calories 277.1, Fat 13.3, SaturatedFat 8, Cholesterol 34.2, Sodium 120.4, Carbohydrate 33.3, Fiber 1.2, Sugar 19.7, Protein 9
MEXICAN HOT CHOCOLATE
Provided by Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 2
Steps:
- Equipment: molinillo (a specialty tool made of wood used for the purpose of making hot chocolate)
- Cut the chocolate into small pieces. In a saucepan, bring the milk to a scald. Add the chocolate and mix with a molinillo until very frothy. Serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
MEXICAN HOT CHOCOLATE
Provided by Food Network
Time 15m
Number Of Ingredients 2
Steps:
- Place the chocolate chunks in a blender and pulse several times until broken into small pieces. Or grate by hand. Meanwhile, bring the milk to boil in a small pot. Pour the hot milk over the chocolate, cover (with the vent open) and blend until thoroughly combined and frothy. Or whisk with a whip for 3 minutes. Serve immediately.
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
Steps:
- Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
- Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
EASY MEXICAN HOT CHOCOLATE
This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.
Provided by Anonymous
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 84.9 mg, Sugar 14 g
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor and richness of your hot chocolate.
- Don't overheat the milk. Scalding the milk will ruin the flavor of the chocolate.
- Use a whisk or blender to froth the milk. This will give your hot chocolate a light and airy texture.
- Add spices and flavorings to taste. Common additions include cinnamon, nutmeg, vanilla, and chili powder.
- Serve your hot chocolate with whipped cream, marshmallows, or grated chocolate. These toppings will add a touch of sweetness and decadence.
Conclusion:
Mexican frothy hot chocolate is a delicious and comforting drink that is perfect for any occasion. With its rich chocolate flavor, creamy texture, and aromatic spices, this hot chocolate is sure to please everyone. So next time you're looking for a warm and satisfying treat, give Mexican frothy hot chocolate a try.
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