CHOCOLATE CALIENTE: AUTHENTIC MEXICAN HOT CHOCOLATE
Steps:
- Gather the ingredients.
- The tablets of chocolate de mesa are usually divided into 6 to 8 wedges. Place each tablet on a cutting board and cut with a sharp knife into wedges. Don't worry if they don't cut perfectly-you are going to be dissolving the chocolate .
- Place milk in a saucepan over medium heat.
- Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn burner down a bit and return pan to heat.
- Drink hot chocolate as is, or place in a blender , half of the amount at a time, and carefully blend mixture until the desired degree of frothiness has been reached.
Nutrition Facts : Calories 350 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, Sodium 148 mg, Sugar 34 g, Fat 17 g, ServingSize 3 servings, UnsaturatedFat 0 g
MEXICAN CHOCOLATE (CHOCOLATE DE MOLINILLO)
I found this in "The Spice Cookbook" by Avanelle Day and Lillie Stuckey. Posted for Zaar World Tour 2005.
Provided by Chef Patience
Categories Beverages
Time 10m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Warm the cinnamon and the milk in a saucepan - be sure not to boil the milk.
- Carefully stir in the chocolate until it is melted.
- Remove from heat.
- Beat the mixture until it is foamy.
- Serve and enjoy!
Nutrition Facts : Calories 237.1, Fat 19.6, SaturatedFat 12.2, Cholesterol 23.9, Sodium 89.8, Carbohydrate 15.6, Fiber 4.2, Sugar 0.2, Protein 8.9
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