Best Mexican Drinking Chocolate Recipes

MEXICAN DRINKING CHOCOLATE image

Number Of Ingredients 7

one cup milk
one cup heavy cream
1/4 cup heavy cream for making whipped cream
salt
sugar
cayenne pepper or chili powder
one 3.5 oz bar dark chocolate, broken into squares or large bits

Steps:

Pour the milk and cream into a small saucepan and set it over medium-low heat. Really, the lower the better... you do not want to scald or boil the milk. You'll want to stir it every few minutes until you begin to see tin bubbles forming around the edges and steam coming from the pot. Add 1/4 cup of whipping cream to a bowl, about 1 tbsp of sugar, and whisk your arm off. This is a great thing to do while waiting on the milk to get hot... just make sure to take a break from whisking every so often to stir the milk. Add the chocolate little by little into the cream, lowering the heat if necessary to keep it from boiling, stirring or whisking constantly. Add a good pinch of salt, a pinch of your preferred spice, and about 1 tbsp of sugar to start. Mix all those in, and give it a taste. I normally add more cayenne and a bit more sugar - it all depends on how dark your chocolate is. Pour into cups and devour! If you have some espresso cups, you should definitely use those. It's hard to drink very much of this because it's so rich. Based on how big your cups are, you can serve 4-8 people. Top with whipped cream and put the sugar out for those who like their drinks sweeter.

Mexican Drinking Chocolate image

Provided by DrGaellon

Categories Beverages

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/4 lbs dark chocolate, finely chopped (61-66% cacao)
2 1/4 cups heavy cream
2 vanilla beans, split and scraped
2 teaspoons ground cinnamon
1/2 teaspoon dried chipotle powder
1/4 cup light corn syrup
1/2 teaspoon almond extract
8 cups milk

Steps:

Put chocolate in a large bowl.
Combine cream, vanilla beans (seeds and pods), cinnamon and chile powder in a saucepan. Bring to a boil, stirring often. Remove from heat. Press vanilla pods against sides of pan to extract any remaining seeds and cream; discard pods.
Pour cream over chocolate and stir until melted. Add corn syrup and almond extract; stir until smooth.
Package in very clean 1 cup jars. Refrigerate up to 2 weeks.
To serve, combine 1/4 c ganache (use a heated spoon to scrape ganache out of jar) with 1/2 c hot milk and stir until smooth.

Nutrition Facts : Calories 1018.2, Fat 101.2, SaturatedFat 62.7, Cholesterol 62.9, Sodium 115.9, Carbohydrate 59.1, Fiber 27, Sugar 3, Protein 25.5