• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 10
    OK

    Mexican Hot Chocolate

    This semi-bitter cinnamon flavored chocolate drink traces its history to the Maya and Aztecs. Made from cocoa, cinnamon, and chiles, Mexican hot chocolate is a sweet and spicy drink perfect for a cold winter's day.

     


    Ingredients
    For the Atelier Ortega Mexican Chocolate Mix
    35
    ounces
    cocoa nibs, roasted
    8.75
    ounces
    coco butter
    61.25
    ounces
    granulated sugar
    17.5
    ounces
    coco powder
    2.1
    teaspoons
    maltodextrin
    1
    teaspoon
    cardamom
    2/3
    teaspoon
    nutmeg
    1/3
    teaspoon
    pink peppercorn
    1/2
    teaspoon
    anise
    1
    teaspoon
    cinnamon
    2/3
    teaspoon
    dried ancho chile
    1
    teaspoon
    dried chipotle chile
    1
    teaspoon
    dried guajullo chile
    1/2
    teaspoon
    dried morita chile
    For the Atelier Ortega Mexican Hot Chocolate
    1
    cup
    milk
    1
    block of Atelier Ortega Mexican chocolate mix
    Directions
    To make the Mexican chocolate mix: In a food processor, grind the cocoa nibs with the cocoa butter until it forms a moist paste.
    Combine sugar, spices and chiles in a bowl.
    Grind all spices and chile.
    Combine the paste and sugar mix with your hands and blend all ingredients together until you get a granulated paste. Form chocolate blocks of 2.8 ounces each.
    Let Mexican chocolate blocks dry for 24 hours in a cold, dry place.
    To make Mexican hot chocolate, use 1 block of Mexican chocolate per 1 cup of hot milk.
    First, heat the milk and when it starts to boil add the block of chocolate.
    Then, froth with a molinillo (Mexican wood whisk) or hand blender. Serve.

    The base number of servings for this recipe is 10
    OK

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