Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chocolate Mexicano Recipe
    Lost? Site Map

    Chocolate Mexicano

    Chocolate Mexicano. Photo by Annacia

    1/1 Photo of Chocolate Mexicano

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    15 mins

    3 mins

    internetnut's Note:

    I have not tried this hot chocolate. I'm posting this for safe keeping. I found this recipe in I'm The Chef The Young Chef's Mexican Cookbook. For a quick and easy version of this recipe, follow these instructions: In a pot, boil 4 cups (1 liter) of milk, Add one tablet of Abuelita Chocolate. Stir until the tablet dissolves in the milk. Sprinkle with cinnamon and serve hot.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan. Place the saucepan over low heat and stir until the mixture dissolves into the water.
    2. 2
      After the mixture is dissolved, turn up the temperature of the stove to medium-high. Stir the mixture until it boils. Boils for 3-5 minutes, stirring all the time.
    3. 3
      Add the milk. Continue to stir until the milk is hot, but not boiling.
    4. 4
      Just before the milk boils, remove the saucepan from the heat. Stir in the vanilla extract, and serve!

    Ratings & Reviews:

    • on February 23, 2009

      55

      Delicious. I made a single serving for lunch today and it wasn't enough the fill the mug . I added fat free evaporated milk to top the skim milk that I used. I got a rich tasting cocoa with a lovely body and texture. Also, I used 1 tbsp of Splenda in place of the sugar. Thanks for posting this one, :D.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chocolate Mexicano

    Serving Size: 1 (270 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 229.8
     
    Calories from Fat 68
    29%
    Total Fat 7.5 g
    11%
    Saturated Fat 4.4 g
    22%
    Cholesterol 27.3 mg
    9%
    Sodium 213.1 mg
    8%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 20.2 g
    80%
    Protein 7.3 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites