By picking different countries it has really got me looking into new authors and new recipes. We chose Mexico for today and wanted to create recipes with Mexican chocolate. Mexican chocolate starts off more granular in texture and has different spices with it, like cinnamon and all spice. When I first googled where to get Mexican Chocolate I seen some were made with chilies.
I bought Nestle Abuelita Mexican chocolate from my nearest Kroger; the container explains how to make hot chocolate with the chocolate tablets, however I read from different recipes to use Maseca, it’s corn flour to make the hot chocolate thick. I was able to get Maseca from the dollar store, my Kroger only had the large bags and honestly I don’t know when I’ll use it again.
I’m not a fan of hot chocolate so I was a little unsure about making this. To be honest I didn’t enjoy this hot chocolate either, but my family did. I’m glad it didn’t go to waste. Azalea said she liked the hot chocolate better once it was cooled.
Here’s the ingredients:
- 2 cups of water
- 3 cups of milk
- 1/2 cup of Maseca
- 1/2 cup of brown sugar
- 1 cinnamon stick
- 1 Abuelita chocolate disk
- 1 tbsp of vanilla
- Add the maseca to a pot and slowly stir in the water until there are no lumps.
- Turn heat to a medium-high and stir in the milk
- Add the cinnamon stick, sugar, and chocolate to the pot, stir until the chocolate is dissolved.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add the vanilla and stir. Remove from heat and serve.
I think I will try this again but leave out the cinnamon and maseca. It’s still cold here in Michigan and everyone loves a warm drink to warm up with. Hope you enjoy!