Mexican and Tradional HOT CHOCOLATE Recipes

With the cold weather blowing in with ice and snow, what better way to ward off the 'winter blues' than a hot cup of Chocolate. Here are both Mexican and Tradional recipes. Enjoy!


There are several recipes below. #1 is an old Mexican recipe with masa. #2 is a more modern Mexican recipe. This is very similar to the drink that the Spanish missionaries made from the cacao beans that the Indians introduced to them. Sometimes the Indians actually put chili peppers in their cocoa drink, but the missionaries left out the peppers and added sugar and cinnamon to the Indian mixture.

#3 & below are traditional American hot chocolate recipes, plus one Jamaican recipe.




#1
OLD FASHIONED MEXICAN HOT CHOCOLATE

The original drink, Champurrado, has been popular since the time of
the Aztecs and consisted of only tortilla masa, water and chocolate.
The sugar and cinnamon are later additions. If you can find Oaxacan
chocolate, use it in place of the semisweet chocolate for a truly
authentic taste.

9 cups water
½ cup sugar
2 tablespoons cinnamon
9 oz semisweet chocolate (or bittersweet if you prefer)
7 oz. prepared corn tortilla masa
Makes 8 large cups or 16 small cups
. Place 2 cups of water in a blender and puree with all of the
remaining ingredients until smooth.
. Pour the mixture into a medium saucepan with the remaining water.
Cook over low heat, stirring constantly with a whisk, until thickened,
about 30 minutes.
. Froth with an authentic Mexican Hot Chocolate Stirrer [molinillo]
. Serve immediately. May also be allowed to cool and then refrigerated
for up to 3 days.
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#2
Mexican Hot Chocolate

1 1/2 ounces unsweetened chocolate
1/4 cup sugar
1 to 2 tablespoons instant coffee granules
1/2 teaspoon ground cinnamon
Dash of salt
3/4 cup water
2 cups milk
Lightly sweetened whipped cream
Cinnamon sticks for garnish and stirring (optional)

Combine chocolate, sugar, coffee, cinnamon, salt and water in medium
saucepan over low heat, stirring constantly, until chocolate is melted
and mixture is smooth. Heat to boiling; reduce heat and simmer uncovered,
stirring constantly for 4 minutes.
Stir in milk, heat through but do not boil. Remove from heat and whip
chocolate mixture with a wire whisk until foamy.
Pour into mugs, top with whipped cream and place cinnamon stick
in cups for garnish, if desired.
Makes 2 to 3 servings.
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#3
OLD FASHIONED HOT COCOA
4 servings

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in
the boiling water. Bring this mixture to an easy boil while you stir.
Simmer and stir for about 2 minutes. Watch that it doesn't scorch.
Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!
Remove from heat and add vanilla. Divide between 4 mugs. Add the cream
to the mugs of cocoa to cool it to drinking temperature.
-----------------------------------------
Old-fashioned Hot Chocolate


4 cups milk
2 tablespoons sugar
2 tablespoons plus 1 teaspoon unsweetened cocoa
4 tablespoons semisweet chocolate -- shaved or chopped

Put all ingredients in a heavy-bottomed saucepan. Place pan over a
medium flame; bring milk to a simmer, stirring constantly. Do not
let the mixture boil. Remove from heat when the chocolate melts.
--------------------------
Old-Fashioned Hot Chocolate

RECIPE: Scald 2 cups of milk. Melt 1 square unsweetened chocolate in
the double-boiler, add 1/4-cup sugar and a dash of salt. Add 1 cup
boiling water to the chocolate mixture, stiring constantly. Place the
pan directly over the fire and let the contents boil one minute.
Add one teaspoon vanilla extract, the pour the chocolate mixture into
the scalded milk and stir.
--------------------------------
Old-fashioned Jamaican hot chocolate

This recipe came from a Jamaican woman who said it was her version of a
19th century French recipe she brought from Jamaica. The rich mocha
almond aroma of this wonderful hot chocolate will fill every room of
your home. Also, it is not overly sweet, so you may want to have a sugar
bowl at the table for those guests with a sweet tooth.

Ingredients:
2 cups whole milk
4 oz. bittersweet chocolate, chopped into pieces
2 Tbsp. granulated sugar
1/8 tsp. Kosher salt
2 Tbsp. unsweetened, Dutch process cocoa powder
1½ cups your favorite coffee, hot
1 cup light cream
1 Tbsp. pure almond extract
fresh whipped cream
Method:
1. Combine the milk and the chocolate pieces in a heavy-bottomed sauce
pan over moderate heat. While stirring constantly with a wire whisk,
heat the mixture until the chocolate is completely dissolved and the
mixture is smooth.
2. Stir in the sugar, salt, and cocoa powder. Bring the mixture to a
simmer and add the hot coffee and the light cream. Simmer the mixture
for about 5 minutes.
3. Remove the cocoa from the heat, add the almond extract and serve
immediately.
For an extra treat add a dollop of fresh whipped cream or a marshmallow.
If you dare, add a little black pepper to taste.