Welcome to my ramblings about central coast summers: foggy mornings, sunny lunches and windy afternoons followed by more fog. Sometimes we can see the moon and the stars and those nights I bundle up and sit outside to take it in. We also drink hot chocolate in the winter as we tend to have fog then too and rain. If you love the four seasons, this area is not for you we have spring or fall (without the stunning leaves) all year round. Below the recipe variations and history are included. Buen Provecho!
Mexican Hot Chocolate
1 wafer of Mexican chocolate (Abuela, Carlos VI, etc.)
1 cinnamon stick*
1 11 oz. can of evaporated milk**
2 cans of water (about 4 cups)
(If you can’t find Mexican chocolate, boil together 3 Tbsp cocoa powder, 6 Tbsp sugar and half the water as a first step making sure it boils and then simmers for 5 minutes to produce a syrup from the sugar chocolate mixture.)
In a double boiler or in a saucepan while stirring constantly, heat water with the chocolate and cinnamon until the chocolate melts. Add the milk and heat to serving temperature.
*Can be rinsed and reused. The price of cinnamon has increased and the smoothness this adds cannot be replaced by powdered variety.
**To use milk alternatives, omit the water and use only the soy, almond, etc. It will be thinner and not as creamy. Not all non-milk creamers will work, I would add them later, so make it more chocolatey so you can add creamers. A lactose enzyme works too just before drinking it.
By melting the chocolate in water the chance of scorching is much less because it doesn’t take long to heat the milk. This makes a rich chocolate drink. I sometimes add a little more chocolate. This recipe is a Ramirez Family favorite. It is much richer than the hot chocolate served in Northern California and less rich than many served in Mexico and Spain. I developed the coco powder version for Girl Scout Camping trips the Mexican Chocolate bars can get pricey for large groups. I was a leader and trainer during college and economy was necessary. Also, I am not tempted to eat the bars as chocolate. Especially Carols VI!
Category: International, Childrens Favorites & Young Adult Favorites
Las Abuelitas Recipe Collection
Mexican Hot Chocolate
1 wafer of Mexican chocolate (Abuela, Carlos VI, etc.)
1 cinnamon stick*
1 11 oz. can of evaporated milk**
2 cans of water (about 4 cups)
(If you can’t find Mexican chocolate, boil together 3 Tbsp cocoa powder, 6 Tbsp sugar and half the water as a first step making sure it boils and then simmers for 5 minutes to produce a syrup from the sugar chocolate mixture.)
In a double boiler or in a saucepan while stirring constantly, heat water with the chocolate and cinnamon until the chocolate melts. Add the milk and heat to serving temperature.
*Can be rinsed and reused. The price of cinnamon has increased and the smoothness this adds cannot be replaced by powdered variety.
**To use milk alternatives, omit the water and use only the soy, almond, etc. It will be thinner and not as creamy. Not all non-milk creamers will work, I would add them later, so make it more chocolatey so you can add creamers. A lactose enzyme works too just before drinking it.
By melting the chocolate in water the chance of scorching is much less because it doesn’t take long to heat the milk. This makes a rich chocolate drink. I sometimes add a little more chocolate. This recipe is a Ramirez Family favorite. It is much richer than the hot chocolate served in Northern California and less rich than many served in Mexico and Spain. I developed the coco powder version for Girl Scout Camping trips the Mexican Chocolate bars can get pricey for large groups. I was a leader and trainer during college and economy was necessary. Also, I am not tempted to eat the bars as chocolate. Especially Carols VI!
Category: International, Childrens Favorites & Young Adult Favorites
Las Abuelitas Recipe Collection
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