Best 5 Mexican Hot Cocoa Recipes
If you are searching for the best Mexican hot chocolate recipes, you have come to the right place! Mexican hot cocoa, also known as champurrado or chocolate caliente is a warm and comforting drink, often enjoyed in Mexico and other Latin American countries, especially during cooler weather or festive occasions. Its unique flavor profile and rich texture set it apart from traditional cocoa, with the addition of spices, chiles, and often masa harina, resulting in a delightful and complex beverage that is sure to tantalize your taste buds. Whether you prefer a traditional recipe or a more modern interpretation, this article will provide you with the tools and information you need to create the ultimate Mexican hot cocoa experience at home.
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:
- To make the hot chocolate even richer, use dark chocolate or a combination of dark and semisweet chocolate.
- For a spicy kick, add a pinch of cayenne pepper or chili powder to the hot chocolate.
- To make the hot chocolate vegan, use almond milk or soy milk instead of dairy milk.
- To make the hot chocolate kid-friendly, omit the chili powder and use less sugar.
- Serve the hot chocolate with whipped cream, marshmallows, or cinnamon sticks for a special treat.
Conclusion:
Mexican hot chocolate is a delicious and comforting drink that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a warm and cozy drink, give Mexican hot chocolate a try!
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