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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  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  


  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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