Desserts

Mexican Hot Chocolate

Mexican Hot Chocolate

Hey guys,

It’s been a few weeks since I’ve posted a new recipe, but I’m back and just in time for Christmas. I’m also just in time to be co-hosting the Fiesta Friday blog party along with Sadhna of Herbs, Spices and Tradition. I’m thrilled to be one of the co-hosts this week. A little over a year ago I was lucky enough to stumble over this blog party. Since then, almost every week, I join the party and get to see what some of my fellow food bloggers have been up to in their kitchens. Not only am I constantly jealous, awed and hungry, I’m also continually inspired and challenged in my own cooking. If you have a recipe you’d like to share, we’d love to see what you’ve been cooking. Click here to read the guidelines. Also, don’t forget to link your post to fiestafriday.net, my site, Kitchen, Uncorked and my co-host Sadhna of Herb, Spices and Tradition

This week I’m sharing a recipe for Mexican Hot Chocolate. As I mentioned in my last post, I was on vacation in Mexico (for the first time ever). Although there wasn’t a lot of inspiration to be found in an all-inclusive buffet, I did stumble across this little gem one morning. Mexican hot chocolate is typically made with Mexican chocolate bars. These are made with cacao beans that are ground with sugar, almonds, cinnamon and sometimes vanilla. I didn’t have any Mexican chocolate, although looking back, I’m a little annoyed that I didn’t think to grab some while I was away. I improvised by using dark chocolate and adding my own cinnamon. This recipe is ridiculously easy to make and has only a few ingredients, but it’s deliciously rich and creamy. A perfect treat, just in time for Christmas.

100 grams Dark Chocolate (I used 75%)

2 tbsp brown sugar  (a little more if you’re using a darker chocolate)

3 cinnamon sticks

6 whole cloves

1 1/2 Cups milk

1/2 Cup heavy cream

Place all the ingredients in a small pot over low heat. Stir often until well blended and hot throughout, about 15 minutes. Remove the cinnamon sticks and cloves before serving. Optional: Top with whipped cream and cinnamon. Serves 2

 

    

28 Responses to “Mexican Hot Chocolate”

  1. I love the mix of spices – what an intriguing concoction, Natalie! Thank you so much for co-hosting FF this week, it’s great to get out and meet other bloggers!

    • Thank you Ginger! The spices definitely add a special touch to the hot chocolate. I’m having fun checking out all the recipes. So many delicious things that I’ll have to try 🙂

  2. Ok, so it’s 9:30 and I don’t have any chocolate!! What were you thinking, haha! – I like that you used the cinnamon sticks here! Can’t wait to try it! Thanks for hosting FF

    • Haha! That’s how I feel whenever I log onto the Fiesta Friday site. So many yummy things to try, lol. The cinnamon adds such a nice touch to the chocolate and makes the drink a bit special.

  3. Hi Nataie, This hot chocolate sound and looks awesome, I love the spices you used here, I can imagine the taste. I want one cup here to enjoy in the morning. Thanks very much dear, for co-hosting with me this lovely party Fiesta Friday.

  4. What a wonderful warm drink, I’ll definitely give it a try when the weather gets cooler. Love the spices used. I’ll bet it smells heavenly too.

    • Thank yo Lina! If you only saw my hilarious efforts trying to get even a decent shot. It turns out, it’s not that easy to take a picture of hot chocolate with whipped cream without creating a huge mess. Or maybe it’s just me, lol. Have a great week!

  5. Hot chocolate is so yummy, especially when it is spiced! This is such a great recipe, I would add a little cayenne pepper or chilli into it to. Thanks for hosting FF this week! I hope you are having fun! x

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