Mexican Hot Chocolate With Coconut Whipped Cream 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 the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar.
• Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

Steps:

• Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
• Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
• Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

MEXICAN HOT CHOCOLATE WITH COCONUT WHIPPED CREAM

Steps:

• In a small saucepan, bring milk to a low simmer over medium heat.
• Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
• Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
• To make Coconut Whipped Cream:.
• Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
• Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it's too thick.).
• Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.

MEXICAN HOT CHOCOLATE CUP CAKES WITH COCOA WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees.
• Add sugar, buttermilk and oil to a stand mixer (or large bowl if you're using a hand mixer). Mix well. Add eggs and vanilla extract, mix well.
• In a separate large bowl, sift cake flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
• Add 1/3 of your dry ingredients to the wet ingredients and mix until combined. Pour in your espresso mixture, blend, then continue with two more addition's of the remaining dry ingredients.
• Pour blended batter about 3/4 full into cupcake pans lined with cupcake liners. Bake until the cupcakes have puffed up with a deep brown color, about 25 minutes. Let cool on a baking rack.
• FILLING:.
• While cupcakes are baking, using a double boiler, melt chocolate until completely smooth. Let cool. In a large bowl, mix cooled chocolate and mascarpone cheese until well blended. Scoop mixture into a piping bag.
• With a knife or melon baller, carefully create a hole in the center of each cupcake. Pipe the chocolate mixture into the hole you just created, about 1½ tablespoons of chocolate into each cupcake.
• TOPPING:.
• Mix heavy whipping cream, powdered sugar, cocoa and vanilla in a stand mixer and whip to stiff peaks. Add to a piping bag and pipe over each cupcake in a circular motion.
• Decorate with one or more mini marshmallows and pinch of cinnamon if you like.