Best Mexican Hot Cocoa Recipes

MEXICAN HOT COCOA

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.

MEXICAN HOT COCOA

Steps:

• In a small heavy-duty saucepan; combine sugar, cocoa and cinnamon.
• Over medium heat, gradually stir in milk and stir constantly until hot, do not boil.
• Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.

HOT MEXICAN SPICED COCOA

Steps:

• Mix first 4 items together, in a good sized mug.
• Add boiling water, stir till smooth.
• Heat milk for 3 minutes over LOW heat until hot.
• Stir the milk into the cocoa mixture until well mixed.
• Stir in vanilla and almond extracts.
• Enjoy--.

MEXICAN HOT COCOA MIX

Steps:

• Directions for mix:.
• Mix all ingredients together well.
• Store in airtight container.
• Yield approximately 2 cups.
• Directions for beverage:.
• In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk).
• Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste.
• Stir with whisk until warmed. Do not allow to burn.
• Stir almond extract into the warmed milk mixture just before serving.
• Add cinnamon stick for garnish if desired.
• Yield: 2 servings.

MEXICAN HOT COCOA CUPCAKES

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.

MEXICAN HOT CHOCOLATE CUPCAKES WITH COCOA WHIPPED CREAM

Steps:

• For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
• Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups.
• Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
• Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
• For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
• Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.
• Test Kitchen Tip: Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages.
• Notes from The Little Kitchen: I used 3.5 oz ramekins, ones you can find at World Market. I added 2 1/2 Tbsp of batter into each ramekin and used 1/2 Tbsp of the sugar-cocoa powder mixture on top.

INSTANT MEXICAN STYLE HOT COCOA

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.

MEXICAN HOT CHOCOLATE "CUP" CAKES WITH COCOA WHIPPED CREAM

Steps:

• 1. For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
• 2. Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, red chili powder, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
• 3. Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
• 4. For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla or Kaluha; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
• 5. Tips Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through. Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages. Or you can serve it on Bonnie's Mexican Hot Chocolate

DEE'S MEXICAN HOT COCOA

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

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.