Laura
Arnold
Lara M
Sara Dobson
CibbuanoIs Mexican Hot Chocolate too HOT for you to handle?
August 24th 2006 12:31
Mexican Hot Chocolate
So what is the secret to making THE perfect Mexican Hot Chocolate? Firstly the Vanilla pod/bean is essential! Don’t even bother attempting to make it if you haven’t got the vanilla bean. It just isn’t the same! Though I should probably add, that at seven dollars PER bean, this is definitely a recipe for the gourmet at heart. And of course the chilli is the other essential ingredient! It really gives it that kick! So deliciously addictive I must say! The Mexicans definitely got this recipe under their thumb!
Mexican Hot Chocolate is also known throughout history as ‘Chocolate caliente’. And a good amount of froth at the top is a sure way to tell that you have got yourself one quality hot chocolate in front of you, because it shows that the chocolate has been whipped sufficiently. Oh! And have you ever wondered why some Cocoa powders taste bitterer than others? Well different cocoa bean varieties have different fat contents. The lower the fat content of the cocoa powder the more bitter the taste! Mmmmmmmm…Mexican hot chocolate! Don’t miss out!
Mexican Hot Chocolate
Ingredients: 750mL milk, 1 vanilla pod, 125mL hot water, ˝ chilli deseeded and very finely chopped, 270g Mexican chocolate tablets* crushed, 3 tbsp honey, pinch of salt
Steps: Put the milk and vanilla pod in a saucepan and slowly bring to the boil. Set aside to allow the vanilla pod to infuse for 10 minutes. Remove the vanilla pod and slit lengthwise. Scrape out the contents and mix with the Mexican chocolate tablets and water in a small bowl. Using a whisk stir the chocolate mixture into the hot milk and whisk briskly until the chocolate has melted completely. Stir in the chilli, honey and salt. Serve Hot!
Serves 4-6
Tip!* If you are finding Mexican chocolate tablets difficult to come by, then instead of shaking your fists and causing a fuss at your local grocer about their lack of choice and imported products, simply substitute the traditional Mexican chocolate tablets with 120g Cocoa powder mixed with 120g caster sugar.
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