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Posts with tag mexican hot chocolate

It's cold - time for hot chocolate!

hot chocolate

It's really chilly here in the Northeast. I love the cold weather, it's just that the first big chill of the season can be shocking, especially since we had such an oddly warm October. This is the first time I had to turn on the heat this fall.

So how about some hot chocolate? Having a nice hot mug of hot chocolate on a cold evening is one of the great things in life. Here's a recipe for Easy Mexican Hot Chocolate (which includes cinnamon and chili powder) and here's one for Avenue' S Hot Chocolate (though I've never had Valrhona chocolate). Here's one that uses coffee from The Barefoot Contessa Cookbook, and Jamie Oliver has one he calls The Best Hot Chocolate. I wanted to try this recipe for Hot Cocoa and Homemade Marshmallows from Tyler Florence last year but didn't. I'll correct that this holiday season (though I have to admit I'll probably go with packaged marshmallows or Fluff instead of making my own).

It's hot chocolate time again

I really like hot chocolate and cocoa, now that the weather here in the northeast has started to turn chilly I'm ready to make myself a huge steaming cup for a mid-day pick me up. I've tried all the regular powders and syrups like Swiss Miss and Hershey's and find them lacking in real flavor. Slashfood has covered some of the premium hot chocolates before and written up Real Simples best picks. I've even tried some of the high end mixes like Jacques Torres Wicked Hot Chocolate which is quite good, but at around $18 for 8 servings it's more than I like to pay, especially since my large antique cocoa mug holds three servings.

My hot chocolates of choice are the myriad of excellent and affordable Latin American products. They aren't powders or syrups but instead specially made blocks of melting chocolate with a hint of salt and sugar crystals and spices like cinnamon. They don't taste too great eaten out of hand, but when you melt them in hot milk or water they are superb. Try them both ways for a completely different experience. I heat up the milk or water and drop the chocolate into the blender and add the liquid, then blend until mixed and foamy. I also like to make them Mexican style with the addition of a dash of cayenne and maybe some Penzy's real Ceylon or Vietnamese cinnamon. (The cinnamon sold in the US is in actuality Cassia, a similar spice but with a slightly different taste than true cinnamon.) More after the jump.

Continue reading It's hot chocolate time again

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