Iced Mexican Chocolate Food

ICED MEXICAN CHOCOLATE EXPRESS

Steps:

• Stir chocolate and chocolate syrup into hot coffee until melted.
• Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

SPICY MEXICAN CHOCOLATE ICE CREAM

Steps:

• Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
• Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
• Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
• Whisk the eggs, sugar and salt together in a small bowl.
• Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
• In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
• Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
• Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
• Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• In a medium saucepan, heat coconut milk and agave to a boil.
• Reduce immediately to a simmer, then remove from heat.
• Mix in the chocolate, stirring constantly until chips are completely melted.
• Cool mixture in pan on counter for 1 hour.
• Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined.
• Add mixture to your ice cream maker, following directions per your machine.
• Serve.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
• Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.

ICED MEXICAN CHOCOLATE

Steps:

• Microwave chocolate in large liquid measure at high (100%) 2 minutes or until chocolate is melted; stir in honey. Microcook at HIGH 30 seconds. Slowly stir in milk until well blended. Stir in orange peel and cinnamon. Pour over ice in serving glasses.