RICK BAYLESS'S MEXICAN HOT CHOCOLATE
Rick Bayless shares the classic Mexican technique for perfect hot chocolate. The chocolate has a faint cinnamon flavor, and the resulting drink has the perfect blend of chocolate, spice, and warmth.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- In a medium-size saucepan, simmer the milk (or water) with the chocolate for a few minutes over medium-low heat, stirring constantly to dissolve the chocolate.
- Either pour into a pitcher, and beat well with a Mexican molinillo, whisk or electric mixer, or pour into a blender, cover loosely, and whiz until thoroughly mixed. Either way, you should wind up with a nicely frothed drink. Serve immediately.
MEXICAN CHOCOLATE FLAN WITH KAHLUA
Make and share this Mexican Chocolate Flan With Kahlua recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
- To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
- Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
- Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
- Set the custard cups in the roasting pan.
- To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
- Add the chocolate, cinnamon stick and sugar.
- Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
- Preheat the oven to 350 degrees farenheit.
- In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
- Slowly beat the hot milk mixture into this.
- Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
- Pour the mixture into the caramelized custard cups.
- Place the roasting pan with the custard cups onto the center rack of the oven.
- Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
- Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
- They will firm more when chilled, so do not overbake.
- Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
- To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
- Serve immediately.
- Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.
Nutrition Facts : Calories 405.8, Fat 22.7, SaturatedFat 12.6, Cholesterol 236.2, Sodium 118.9, Carbohydrate 44.9, Fiber 3.3, Sugar 34.9, Protein 11.9
MEXICAN HOT CHOCOLATE
Mexican chocolate is available at Mexican markets, some grocery stores and always online. Often you will find it under the brand name Ibarra, in a distinct yellow- and red-striped, hexagon-shaped box. Ibarra chocolate comes in both dark chocolate and in ''new'' flavorings - mixed with sugar cane, cinnamon and finely ground almonds. Get the former and follow the lead of our recipe's source, Rick Bayless, the great American interpreter of Mexican cuisine.
Provided by Molly O'Neill
Categories easy, non-alcoholic drinks
Time 10m
Yield Three to 4 servings
Number Of Ingredients 2
Steps:
- In a medium saucepan over medium-low heat, simmer the milk and chocolate for a few minutes, stirring constantly to dissolve the chocolate.
- Either pour into a pitcher and beat well with a Mexican molinillo (chocolate beater), a whisk or an electric mixer, or pour into a blender, cover loosely and blend until thoroughly mixed. Either way, you should wind up with a nicely frothy drink. Serve immediately.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 68 milligrams, Sugar 20 grams
MEXICAN-STYLE SHRIMP COCKTAIL
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
Provided by Rick Bayless
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
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