Warm up with Mexican Hot Chocolate and Homemade Marshmallows

Spice Up Winter with a Delightful Mexican Hot Chocolate Adventure!

Mexican Hot Chocolate

Picture this: you’re snuggled up on a cozy couch, wrapped in a soft blanket, with a steamy cup of hot cocoa in hand. But hold on, this isn’t just any ordinary hot cocoa – this is Mexican Hot Chocolate! With its authentic flavors and a little kick, it’s like a party in your mouth!

Now, let’s dive into the world of Mexican hot chocolate. Unlike its sweet American cousin, Mexican hot chocolate starts with genuine Mexican chocolate. Imagine a round tablet of chocolate, with a rough texture that makes your taste buds tingle. Brands like Abuelita and Ibarra are popular choices, but for an organic and fair trade option, I went with Taza chocolate. Trust me, it’s got all the good things in it!

But wait, there’s more! This rich bittersweet chocolate gets cozy with creamy milk and spices, creating a harmonious blend of flavors that will make your taste buds dance the salsa. And if you want that traditional frothy texture, you can use a wooden whisk called a molinillo. Or hey, a regular whisk or immersion blender works just fine too!

Now, let’s talk about the options. While the authentic Mexican hot chocolate uses those round tablets, you can also sprinkle in some chocolate chips or unsweetened cocoa powder for a delightful twist. It may not have the same gritty texture, but trust me, it’s still a flavor explosion. Just remember, if you ditch the chili chocolate discs, add a generous pinch of chili powder to spice things up!

And here’s a tip: the grittier texture of the Mexican chocolate might sink to the bottom of your cup, but fear not! You can keep a spoon handy for stirring or even use a cinnamon stick as a swirly wand. It’s all part of the magical experience!

Now, let’s play dress-up with your hot chocolate. Sure, it’s beautiful on its own, but why not add some fabulous garnishes? Think of it as accessorizing your drink. How about a dollop of fluffy whipped cream or a sprinkle of cinnamon? Maybe a dash of orange zest or some chocolate shavings for that extra oomph? Oh, and don’t forget the pièce de résistance – homemade marshmallows! They take your hot chocolate game to a whole new level of deliciousness.

But enough teasing, let me share with you the secret recipe for this indulgent delight. And here’s a little bonus: it’s as easy as slipping into your favorite pair of cozy socks. Just chop up those chocolate discs, heat up the milk, and whisk in all the delightful ingredients. Return it to the stove, give it a frothy whirl, and voilà! Your Mexican Hot Chocolate is ready to be savored.

Here’s a handy table to help you gather your ingredients and equipment:

Ingredients Equipment
2.7 ounces Taza chocolate discs Whisk
2 cups milk (whole milk or canned coconut milk) Saucepan
1 pinch sea salt Cutting board
⅛ tsp ground cinnamon Knife
1 TBSP cocoa powder (or cacao powder)
1 and ½ tsp vanilla extract
1 pinch cayenne pepper (optional)
1-2 TBSP raw honey (optional)

So, my fellow fashionistas and food lovers, it’s time to treat yourself to a cup of Mexican Hot Chocolate. Gather your ingredients, whip out your whisk, and get ready for a taste sensation that will warm your soul and put a smile on your face. Cheers to cozy moments and delicious indulgences!

What are your favorite cozy winter beverages? Have you tried Mexican chocolate before? Leave a comment below and let’s share our sipping secrets!

Mexican Hot Chocolate