Best 5 Mexican Hot Cocoa Recipes
Indulge in the rich, comforting flavors of Mexican hot chocolate, a delectable and aromatic beverage deeply rooted in Mexican culture and history. This warm and soothing drink combines the classic taste of cocoa with a unique blend of spices, resulting in a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers a diverse range of variations, allowing you to explore different flavor profiles and discover your perfect cup of Mexican hot chocolate. From the traditional Abuelita-style cocoa to the spicy and decadent Oaxaca hot chocolate, each recipe promises a unique taste experience. Whether you prefer a smooth and creamy texture or a frothy, airy delight, our recipes provide step-by-step instructions to achieve the perfect consistency. So, embark on a culinary journey, explore the rich heritage of Mexican hot chocolate, and create a comforting and flavorful beverage that will warm your heart and soul.
Here are our top 5 tried and tested recipes!
MEXICAN HOT COCOA
-Stella Gilbertson, Northfield, Minnesota
Provided by Taste of Home
Time 30m
Yield about 5 quarts.
Number Of Ingredients 7
Steps:
- In a large kettle, combine water and cinnamon sticks. Bring mixture to a boil; reduce heat, cover and simmer for 10-15 minutes or until liquid turns light brown. Remove cinnamon sticks and discard. , In another bowl, combine the chocolate syrup, milks and vanilla; slowly stir into cinnamon water. Return mixture to a simmer just to heat through. Top servings with whipped cream, cinnamon and cinnamon sticks if desired.
Nutrition Facts :
MEXICAN HOT COCOA CUPCAKES
Betty Crocker™ Super Moist™ devil's food cake mix is spiced up with a touch of cinnamon.
Provided by Stephanie Wise
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake cupcakes and cool completely as directed on box.
- Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.
Nutrition Facts : ServingSize 1 Serving
INSTANT MEXICAN STYLE HOT COCOA
When I was a kid my Mom used to make Ibarra Mexican hot chocolate for me. If you've never tried it, it's wonderful stuff. You melt two wedges of the stuff in a cup of hot milk and zip it in the blender. It has some cinnamon in it and makes me think of winter with every sip. This recipe originally comes from Alton Brown's instant cocoa recipe. I've made some changes to make it my own and to get close to the taste of Ibarra
Provided by ROV Chef
Categories Beverages
Time 5m
Yield 11 cups dry mix
Number Of Ingredients 8
Steps:
- Combine all ingredients in a mixing bowl. Stir slowly to combine.
- Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
- Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
- To use mix.
- Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.
DEE'S MEXICAN HOT COCOA
For the Mexican challenge; they wanted a recipe with 3 things; vanilla, chocolate, and honey; here it is.
Provided by Dienia B.
Categories Beverages
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk with honey and cocoa powder.
- When hot, add vanilla.
- Pour into a cup.
- Top with whipped cream and dash cinnamon.
MEXICAN HOT COCOA
Provided by Adeena Sussman
Categories Milk/Cream Alcoholic Chocolate Christmas Quick & Easy Spice Hot Pepper Winter Healthy Cinnamon Self Drink
Number Of Ingredients 12
Steps:
- Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the hot cocoa will be. Look for chocolate with a cocoa content of at least 70%.
- Don't be afraid to experiment with different spices. Mexican hot cocoa is traditionally made with cinnamon, but you can also add other spices like nutmeg, cloves, or chili powder.
- Use whole milk or cream for a richer hot cocoa. You can also use a combination of milk and water.
- Sweeten the hot cocoa to taste. You can use sugar, honey, or agave syrup.
- Serve the hot cocoa with whipped cream, marshmallows, or a cinnamon stick for garnish.
Conclusion:
Mexican hot cocoa is a delicious and comforting drink that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a warm and cozy drink, give Mexican hot cocoa a try!
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