Mexican Hot Chocolate Mexican Hot Chocolate with Vanilla and Chile The grainy texture of Mexican Hot Chocolate comes from toasted ground cocoa beans, granulated sugar, and cinnamon. How intense you like your hot chocolate, depends on how you want to adjust the amount of chocolate. 3 oz. Mexican chocolate, such as Taza, Ibarra, or Abuelita brands 1 whole dried ancho chile 2 cups whole milk or water 1 half vanilla bean Tip: Hot chocolate made with water is lighter but highlights the pure flavor of the chocolate. Hot chocolate made with milk is creamier Grate the chocolate finely. Toast the chile in a small (8-inch) skillet, over medium heat, turning once, until fragrant, about 2 minutes per side. Gently simmer the milk or water over medium heat un In a 1-quart saucepan, then add the chile and vanilla bean. Steep for 10 to 15 minutes after turning off the burner. After removing the chile and vanilla bean, bring the milk back up to a simmer over medium heat. Then finally add the chopped chocolate. Keep stirring until its dissolved then pour into a pitcher. Froth with a molinillo or whisk and serve.
Posted on: Fri, 03 Oct 2014 04:05:13 +0000
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