Agasajos Mexican Hot Chocolate Food

MEXICAN HOT CHOCOLATE

Steps:

• For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
• For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
• Serve with a dusting of cocoa powder.

MEXICAN HOT CHOCOLATE

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

MEXICAN HOT CHOCOLATE

Steps:

• Combine sugar, cocoa and cinnamon in a small, heavy-duty saucepan; gradually stir in milk.
• Warm over medium heat, stirring constantly, until hot (do not boil).
• Remove from heat, stir in vanilla.
• Beat with wire whisk until frothy.
• Serve.

MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO

Steps:

• Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
• Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
• Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

MEXICAN HOT CHOCOLATE

Steps:

• Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
• Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

AGASAJOS (MEXICAN HOT CHOCOLATE)

Steps:

• In a medium-sized pot, mix all the ingredients but the chocolate.
• Bring to a boil and reduce to medium.
• If you aren't a big spice person, remove the chili and cinnamon stick.
• If you like things hot, leave them in.
• Let it simmer for a few minutes, then add the chocolate.
• With a whisk, combine the chocolate, then strain out the floaty things and serve.

VEGAN MEXICAN HOT CHOCOLATE

Steps:

• In a small saucepan, whisk together the cocoa powder, sugar, cinnamon, cayenne, and salt and then whisk in the soy milk.
• Place over medium heat and bring to a boil. Remove from the heat and whisk in the vanilla.
• Divide the mixture between two cups and serve hot.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

WINTER MEXICAN HOT CHOCOLATE

Steps:

• In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon.
• Cook and stir over medium-low heat until chocolate is melted.
• Gradually stir in remaining milk.
• Cook and stir until milk is hot.
• Do not boil.
• Gradually and slowly stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan.
• Cook and stir for 2 minutes over low heat.
• Remove from heat and stir in vanilla.
• Stir quickly until very frothy.
• Pour hot chocolate into mugs and dollop with whipped cream.