7 CommentsEver 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.
Have any cool recipes lying around? Want to request something? Write to Cooking at bwog@columbia.edu
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7 Comments
@Anonymous Abuelita es una bebida de los dioses.
@abuelita abuelita is delicious, but is difficult to make without a blender.
@uhhh abuelita is not difficult to make without a blender. you just put the chocolate in the pan with milk…hello!
@actually mexican hot chocolate usually has heat to it, it’s the predecessor to the current chocolate-with-chili trend.
@nono ABUELITA I DON’T KNOW HOW TO MAKE IT.
@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
@... What’s so “mexican” about this hot chocolate? I’m just curious about the name.
P.S. Maryam P is awesome.