Saturday, October 27, 2012

Mexican Hot Chocolate...Mmmmmmm

Mexican Hot Chocolate

Mexican Hot Chocolate

Mexican Hot Chocolate
In central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a Molinilloand served in mugs.
The Molinillo [moh-lee-NEE-oh] is the Mexican chocolate “whisk” or “stirrer.”  It is made of “turned” wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.
Mexican Hot Chocolate 
6 cups milk
1/2 cup granulated sugar
3 ounces unsweetened 
Mexican Chocolate,coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2 teaspoons pure vanilla extract
Stick cinnamon (for optional garnish)
In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)
Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.
Remove from heat. Add vanilla. Beat with aMolinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve. Makes about 6 (8-ounce) servings.
or you can cheat and buy this if you are in a hurry:  

 Mexican Hot Chocolate Cookies using the same hot chocolate tablets:  

1/4 cup sugar
1/4teaspoon ground cinnamon
1/2 cup butter or margarine
1 tablet Mexican hot chocolate drink mix (from 19-oz package)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 egg
1 cup miniature semisweet chocolate chips (6 oz)

1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.
2. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
3. Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
4. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

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