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    You are in: Home / Recipes / Instant Mexican Style Hot Cocoa Recipe
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    Instant Mexican Style Hot Cocoa

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    ROV Chef's Note:

    When I was a kid my Mom used to make Ibarra Mexican hot chocolate for me. If you've never tried it, it's wonderful stuff. You melt two wedges of the stuff in a cup of hot milk and zip it in the blender. It has some cinnamon in it and makes me think of winter with every sip. This recipe originally comes from Alton Brown's instant cocoa recipe. I've made some changes to make it my own and to get close to the taste of Ibarra

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    1. 1
      Combine all ingredients in a mixing bowl. Stir slowly to combine.
    2. 2
      Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
    3. 3
      Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
    4. 4
      To use mix.
    5. 5
      Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.

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    Ratings & Reviews:

    • on March 04, 2010


      This rates pretty close to the Ibarra hot chocolate. Very good.

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


    Nutritional Facts for Instant Mexican Style Hot Cocoa

    Serving Size: 1 (1330 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 502.4
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 11.0 g
    Cholesterol 56.4 mg
    Sodium 642.7 mg
    Total Carbohydrate 76.2 g
    Dietary Fiber 5.5 g
    Sugars 65.4 g
    Protein 18.4 g

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