Feb

22

Cooking with Bwog: Chocolate para beber

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Ever since it started to snow last night, Cooking has been craving cocoa. Bwogger Maryam Parhizkar suggested the following home-spun hot chocolate recipe.


Mexican Hot Chocolate

1/4 cup unsweetened cocoa

1/4 cup sugar

1 tsp ground cinnamon, or alternatively 3-4 sticks of cinnamon

3 tsp vanilla

1 quart of milk

Combine the cocoa, sugar, and cinnamon (if using ground) in a small bowl. Heat half of the milk in a pot until it starts to bubble – don’t let it burn. Bring heat down to medium-low. Stir in the cocoa mixture using a whisk or fork until the liquid has a smooth consistency and if using cinnamon sticks, add gradually while stirring. Add the remaining milk and bring to a boil; then add the vanilla and whisk until the chocolate is somewhat frothy. Serves 4.

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7 Comments

  1. ...

    What's so "mexican" about this hot chocolate? I'm just curious about the name.

    P.S. Maryam P is awesome.

  2. i believe

    its the cinammon---though i thought that was originally a mayan thing

    also, any columbian who hasn't trekked down to have the hot chocolate w/a homemade marshmellow at the city bakery is denying themselves an awesome chocoholic experience

  3. nono  

    ABUELITA I DON'T KNOW HOW TO MAKE IT.

  4. actually  

    mexican hot chocolate usually has heat to it, it's the predecessor to the current chocolate-with-chili trend.

  5. abuelita

    abuelita is delicious, but is difficult to make without a blender.

  6. Anonymous  

    Abuelita es una bebida de los dioses.

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