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Mexican Hot Chocolate

December 7, 2010 by Erica 7 Comments

Mexican Hot Chocolate

When I first wrote about hot chocolate I had just started writing in Comfy Belly, we were snowed in, and the only ingredients I had on hand was a bag of chocolate chips and some goat milk.

Since then, and after much experimentation with cocoa and different kinds of milk, I offer you a simple recipe for a cup of hot cocoa. I started out using the fudge popsicles recipe, which is fairly simple to begin with, and then simplified it even more.

Mexico by the bar 2009

The inspiration for this soothing sweet treat came from a trip we took to Mexico in 2009. I was searching around for something to drink the first morning and came across a black cast cauldron labeled “Hot Chocolate”. I lifted the top and the aroma of chocolate and cinnamon wafted up and around me. For the rest of the vacation I consumed this chocolate drink at every meal. And it was about 80 degrees F outside in the shade.

My method here is not quite authentic. To find out a bit more about real Mexican hot chocolate using a chocolate disc and a molinillo (Spanish for whisk). If you don’t have a molinillo, you can just use a whisk or an immersion blender to get the desired effect.

Tips I use non-alkaline cocoa for baking and drinking, however you can use Dutch-processed cocoa as well. The Dutch-processed cocoa has been treated with an alkaline agent (potassium carbonate) that helps the cocoa to dissolve more easily in liquid, gives it a milder flavor (not as bitter), and neutralizes the acidic chemical compounds in cocoa. Just for the record, I was able to dissolve the non-alkaline cocoa in the liquid mixture by stirring it while it was heating up.

Note Since we’re on the subject of cocoa, it’s important to know the difference between natural and alkalized cocoa powder when baking. If you’re baking with cocoa powder, you’ll want to figure out which kind of cocoa the recipe is calling for. The recipe may require acidic cocoa (non-alkalized) to react with baking soda so it can leaven (rise, producing carbon dioxide). If you’re fascinated by the science of baking and cooking, check out On Food and Cooking: The Science and Lore of the Kitchen.

As with many of the drinks and smoothies I make, any left-overs go into pop molds in the freezer. You can also turn this into chocolate milk and store in the refrigerator for a few days. And try topping the hot cocoa with some maple whipped cream (recipe included below) and a pinch of cocoa powder. I didn’t have a cinnamon stick, but that would be a great drink stirrer to include.

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Mexican Hot Chocolate {dairy free}

Servings: 3 servings
Calories: 341kcal

Ingredients

  • 1 cup coconut milk or other milk
  • 1 cup water
  • 1/2 cup honey or maple syrup
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract optional
  • pinch of chili or cayenne pepper optional
US Customary - Metric

Instructions

  • In a saucepan over medium heat, combine all the ingredients and mix until well blended, about 5 minutes.
  • Top with coconut whipped cream (recipe below), a pinch of cinnamon, and enjoy. And don't forget to slurp!

Nutrition

Calories: 341kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 211mg | Potassium: 304mg | Fiber: 3g | Sugar: 47g | Vitamin C: 1mg | Calcium: 26mg | Iron: 4mg

Print Recipe Pin Recipe

Whipped Coconut Cream

I use coconut milk in a container for coconut cream, but you can also use a can. I make sure there are no other ingredients added to the coconut milk.
Occasionally I open a container that doesn’t have enough cream, so I usually add extra coconut milk containers to the refrigerator, just in case.
You can use honey or maple syrup, or any other sweetener you prefer.
For SCD, use only honey.
Servings: 8 servings
Calories: 58kcal
Author: Erica Kerwien

Equipment

  • Whisk

Ingredients

  • 1 cup coconut cream  Use at least 2 containers of coconut milk to obtain enough cream separated from the coconut milk
  • 1  teaspoon maple syrup or honey
US Customary - Metric

Instructions

  • Place the coconut milk in the refrigerator for 24 hours. This allows the cream to separate from the milk.
  • Scoop the coconut cream from the liquid and place it in a bowl with the honey (or maple syrup).
  • Whisk the coconut cream gently for about a minute, or until it is light and fluffy. If the cream is a bit dry or stiff, you can add a bit of coconut milk to smooth it out.
  • Use the whipped cream immediately, or store in the refrigerator for a few days.

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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Filed Under: Dairy Free, Desserts, Drinks, Egg Free, Gluten-Free, Lactose Free, Nut Free, Paleo, Vegetarian Tagged With: chocolate

Previous Post: « Potato Pancakes {Latkes}
Next Post: Zucchini Pancakes »

Reader Interactions

Comments

  1. Sophie

    December 24, 2010 at 8:03 am

    Waw!! Your Mexican hot chocolate just looks divine & truly appetizing!!

    I really love your blog!

    Reply
    • Erica

      December 24, 2010 at 12:03 pm

      thanks 🙂

      Reply
  2. Potato Chops and Boneless Chicken

    December 9, 2010 at 5:27 pm

    Cinnamon and chocolate is one of my favourite combinations. This is like Christmas in a cup. Must try it soon. PS – Your pictures are lovely.

    Reply
    • Erica

      December 12, 2010 at 1:57 pm

      Thanks!

      Reply
  3. JQBancroft

    December 8, 2010 at 11:53 am

    I too love Mexican hot chocolate! In doing some research for a Mexican Vanilla Ice cream, I found out there is different type of cinnamon that comes from Mexico. The sticks are looser and look more like bark than our smooth, tight, cinnamon sticks. The flavor is subtly different, but definitely what I think of when I think of Mexican Hot Chocolate. I think I have a stick leftover and your recipe has inspired to me to make some sooner rather than later.

    Reply
    • Erica

      December 8, 2010 at 10:30 pm

      Interesting – I didn’t know that about Mexican cinnamon. I noticed they have different vanilla beans while visiting.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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