Mexican Cocoa I

Mexican Cocoa I Recipe - Authentic Dessert from Mexico

Region / culture: Mexico | Preparation time: 5 minutes | Cooking time: 5 minutes | Servings: 1-2

Introduction

Mexican Cocoa I is a delicious and rich hot chocolate recipe that is perfect for cozy nights in or as a special treat. Made with high-quality chocolate, milk, salt, and vanilla extract, this recipe is sure to warm you up from the inside out.

History

Mexican Cocoa has a long history dating back to the ancient Mayans and Aztecs who were known for their love of chocolate. They would mix cocoa beans with water, chili peppers, and other spices to create a bitter and spicy drink. Over time, the recipe evolved to include sugar and milk, creating the sweet and creamy hot chocolate we know today.

Ingredients

0.5 bar of 65% to 80% chocolate
milk
salt
vanilla extract

How to prepare

Break up the chocolate bar into small pieces and place them in a blender, food processor, or a cup suitable for use with a stick blender.
Steam the milk using an espresso machine until it is thoroughly hot.
Pour enough milk into the cup, blender, or food processor to just cover the chocolate.
Add a dash of salt.
Add a teaspoon of vanilla extract.
Blend the mixture until it becomes frothy, which should take about 45 seconds.
Serve immediately.

Variations

Add a shot of espresso for a Mexican Mocha.
Use dark chocolate for a more intense flavor.
Experiment with different spices like cinnamon or nutmeg.

Cooking Tips & Tricks

Use high-quality chocolate for the best flavor.

- Steam the milk until it is hot but not boiling.

- Blend the mixture until it becomes frothy for a luxurious texture.

- Serve immediately to enjoy it at its best.

Serving Suggestions

Serve Mexican Cocoa I with whipped cream, cinnamon, or a sprinkle of chili powder for an extra kick.

Cooking Techniques

Steaming the milk and blending the mixture creates a frothy and luxurious texture.

Ingredient Substitutions

Use almond or coconut milk for a dairy-free version.

- Substitute dark chocolate chips for the chocolate bar.

Make Ahead Tips

Mexican Cocoa I is best served fresh, but you can prepare the chocolate mixture ahead of time and reheat it before serving.

Presentation Ideas

Serve Mexican Cocoa I in mugs with a dollop of whipped cream and a sprinkle of cocoa powder on top.

Pairing Recommendations

Pair Mexican Cocoa I with churros, cookies, or a slice of cake for a decadent dessert.

Storage and Reheating Instructions

Store any leftover Mexican Cocoa I in the refrigerator and reheat it on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Calcium: 20% of the daily recommended intake per serving

Iron: 10% of the daily recommended intake per serving

Alergens

Contains milk and soy. May contain traces of nuts.

Summary

Mexican Cocoa I is a rich and indulgent hot chocolate recipe that is high in carbohydrates and fats. It also provides a good amount of protein, calcium, and iron.

Summary

Mexican Cocoa I is a delicious and indulgent hot chocolate recipe that is perfect for warming up on cold days. Made with high-quality chocolate, milk, salt, and vanilla extract, this recipe is sure to satisfy your sweet tooth.

How did I get this recipe?

I can still remember the exact moment I stumbled upon the recipe for Mexican Cocoa I. It was a crisp autumn day, the leaves were changing colors and the air was filled with the scent of spices from the nearby market. I had always been drawn to the warm and comforting flavors of Mexican cuisine, so when I saw a woman at the market selling packets of Mexican cocoa mix, I knew I had to try it.

I struck up a conversation with the woman, who told me that the cocoa mix was a family recipe that had been passed down through generations. Intrigued, I asked her if she would be willing to share the recipe with me. She smiled and agreed, handing me a handwritten recipe card with detailed instructions on how to make the perfect cup of Mexican cocoa.

I rushed home and immediately set to work gathering all the ingredients. The recipe called for unsweetened cocoa powder, sugar, cinnamon, and a pinch of cayenne pepper for a bit of heat. I mixed everything together in a saucepan and slowly added in milk, stirring constantly until the mixture was smooth and creamy.

As the cocoa simmered on the stove, the aroma of cinnamon and chocolate filled my kitchen, transporting me to a bustling market in Mexico. I poured the cocoa into a mug and took a sip, closing my eyes as the rich flavors danced on my tongue. It was unlike any hot chocolate I had ever tasted – the perfect balance of sweetness and spice.

From that day on, Mexican Cocoa I became a staple in my kitchen. I would make a big batch of the mix and store it in a jar, ready to be whipped up at a moment's notice. I would often invite friends and family over to share a cup of this special cocoa, and they would always ask for the recipe.

Over the years, I have tweaked the recipe to make it my own, adding a touch of vanilla extract or a sprinkle of nutmeg for extra flavor. But the core of the recipe – the unsweetened cocoa powder, sugar, cinnamon, and cayenne pepper – has remained the same. It is a reminder of that fateful day at the market, when I discovered a treasure trove of flavors that would become a beloved part of my culinary repertoire.

As I sit here now, stirring a pot of Mexican Cocoa I on the stove, I can't help but smile at the memories that this recipe holds. It has brought me closer to my Mexican heritage and introduced me to a world of flavors that continue to inspire me in the kitchen. And for that, I am forever grateful to the woman at the market who shared her family recipe with me all those years ago.