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Doublereed Archive - Posting 000059.txt from 2007/12
From: "Miriam Williams" <mwquacker@-----.net>
Subj: [DR-L] Mexican hot chocolate
Date: Tue, 11 Dec 2007 12:18:12 -0500
http://www.gourmetsleuth.com/mexicanchocolate.htm
This is the authentic kind I've used in the past. It contains crushed
almonds, so if you don't care for the grainy stuff, it can be strained.
There are other recipes, but this one is fairly easy.
http://www.gourmetsleuth.com/mexicanhotchocolate.htm
Substitute vanilla extract for the vanilla bean if you like.
Top with whipped cream.
Enjoy!
Here's another one:
http://coffeetea.about.com/od/chocolaterecipes/r/mexchoc.htm
a.. 1 1/2 oz unsweetened chocolate
b.. 1/4 cup sugar
c.. 2 tbs instant coffee crystals
d.. 1/2 tsp ground cinnamon
e.. 3/4 cup water
f.. 2 cups milk
g.. Whipped cream
PREPARATION:
In a saucepan, mix chocolate, sugar, coffee, cinnamon and water. Heat until
chocolate is melted and mixture is smooth. Stir constantly. Simmer for about
4 minutes, while stirring. Add milk and heat through without boiling.
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Easier method:
Heat milk in microwave at high power for about 2 minutes.
Put chocolate and other ingredients EXCEPT the whipped cream into a blender
and process until well blended and frothy.
Pour into serving mugs and reheat to desired temperature.
This would also be good served with a peppermint stick.
Regular hot cocoa is good with a shot of Peppermint Schnapps, too.
I may have to go make some; we may get that ice storm that's moving east
toward the Chicago area!
Mimi
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