16 Traditional Mexican Drinking Chocolate Recipe Get Cooking And Enjoy!
Published on: May 21, 2024
Traditional Mexican drinking chocolate, also known as "chocolate caliente," is a beloved beverage that has been enjoyed for centuries. This rich and flavorful drink is a staple in Mexican culture, and its recipe has been passed down from generation to generation. While there are many variations of this recipe, the traditional method remains a timeless classic. In this article, we will explore the history of Mexican drinking chocolate and provide a step-by-step guide on how to make this delicious drink at home. Whether you're looking to reconnect with your heritage or simply want to try something new, this recipe is sure to delight your taste buds.
Main Ingredients: Bananas, Baby Spinach, Plain Greek Yogurt, Whole Milk
Start your day off right with this delicious and energizing smoothie recipe. Made with NibMor drinking chocolate and fresh bananas, it's the perfect breakfast or post-workout treat. Simply blend together 1 cup of milk, 1 frozen banana, 1 tablespoon of NibMor drinking chocolate, and a handful of ice cubes. Pour into a glass, top with a sprinkle of NibMor drinking chocolate, and enjoy!
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Baileys Ultimate Chocolate Cupcakes With A Surprise...
Main Ingredients: Butter, Sugar, Medium Eggs, Baking Powder, Self Raising
Take your cupcake game to the next level with these decadent Baileys infused chocolate cupcakes. The surprise? A gooey chocolate center that will leave you wanting more. To make, mix together 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and a pinch of salt. In a separate bowl, cream together 1/2 cup of softened butter and 1 cup of sugar. Add in 1 egg, 1/4 cup of Baileys, and 1 teaspoon of vanilla extract. Slowly mix in the dry ingredients and pour into cupcake liners. Bake at 350°F for 18-20 minutes. Let cool, then cut out a small circle in the center of each cupcake and fill with melted chocolate. Top with your favorite frosting and a drizzle of Baileys for an extra kick.
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Snowballs
Main Ingredients: Desiccated Coconut, Drinking Chocolate, Butter
These cute and festive snowball treats are perfect for any holiday party or winter gathering. To make, mix together 2 cups of crushed graham crackers, 1 cup of powdered sugar, and 1 cup of shredded coconut. In a separate bowl, mix together 1/2 cup of melted butter and 1/4 cup of NibMor drinking chocolate. Combine the wet and dry ingredients and form into small balls. Roll in additional shredded coconut and refrigerate until firm. Serve and enjoy!
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Mezcal Mexican Hot Chocolate
Main Ingredients: Drinking Chocolate, Water, Milk, Mezcal, Cinnamon
Spice up your traditional hot chocolate with a splash of mezcal and a pinch of cayenne pepper. Heat up 1 cup of milk, 1 tablespoon of NibMor drinking chocolate, and a dash of cayenne pepper in a saucepan. Once hot, remove from heat and add in 1-2 ounces of mezcal. Pour into a mug and top with whipped cream and a sprinkle of NibMor drinking chocolate.
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Toffee Fudge Hot Chocolate
Main Ingredients: Drinking Chocolate, Semi Skimmed Milk, Sauce, Cream
Indulge in the ultimate chocolate and toffee treat with this toffee fudge hot chocolate recipe. In a saucepan, heat up 1 cup of milk, 1 tablespoon of NibMor drinking chocolate, and 1/4 cup of toffee bits. Once hot, remove from heat and add in 1-2 tablespoons of chocolate fudge sauce. Pour into a mug and top with whipped cream and more toffee bits for a sweet and creamy drink.
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Mole Poblano
Main Ingredients: Chicken, Water, Small Onion, Garlic Cloves, Salt
This classic Mexican dish gets a chocolaty twist with the addition of NibMor drinking chocolate. In a saucepan, heat up 1 cup of chicken broth, 1 tablespoon of NibMor drinking chocolate, and a spoonful of adobo sauce. Once hot, remove from heat and stir in 1-2 tablespoons of peanut butter. Serve over chicken or your favorite protein and top with chopped peanuts for a delicious and unique meal.
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No-Bake Polish Cake
Main Ingredients: Butter, Egg, Golden Syrup, Graham Crackers, Drinking
This no-bake cake is a popular dessert in Poland and is sure to be a hit with your friends and family. Simply mix together 1 cup of crushed graham crackers, 1/2 cup of melted butter, and 1/4 cup of NibMor drinking chocolate. Press the mixture into a greased cake pan and refrigerate until firm. Serve with a dollop of whipped cream and a sprinkle of NibMor drinking chocolate for a simple and delicious dessert.
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Sugar Free Mexican Drinking Chocolate
Main Ingredients: Full Fat Coconut Milk, Unsweetened Chocolate
For a healthier twist on Mexican hot chocolate, try this sugar-free version. Heat up 1 cup of almond milk, 1 tablespoon of NibMor drinking chocolate, and a dash of cinnamon in a saucepan. Once hot, remove from heat and stir in a few drops of stevia or your preferred sweetener. Top with a sprinkle of NibMor drinking chocolate and enjoy guilt-free!
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Chocolate Coffee Slice
Main Ingredients: Butter, Icing Sugar, Drinking Chocolate, Coffee
Coffee lovers, this one's for you. Whip up this easy and delicious chocolate coffee slice for a sweet and caffeinated treat. Mix together 1 cup of crushed graham crackers, 1/2 cup of melted butter, and 1/4 cup of NibMor drinking chocolate. Press into a greased baking dish and bake at 350°F for 10 minutes. In a separate bowl, mix together 1 cup of powdered sugar, 1/4 cup of melted butter, and 2 tablespoons of instant coffee. Spread the mixture over the crust and drizzle with melted chocolate. Refrigerate until set, then slice and serve.
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Baileys Triple Chocolate Trifle
Main Ingredients: Dark Chocolate, Large Free Range Eggs, Caster Sugar
This stunning trifle is the perfect dessert for any special occasion. Layer crumbled brownies, chocolate pudding, whipped cream, and a splash of Baileys in a large glass bowl. Repeat layers until all ingredients are used up. Top with a sprinkle of NibMor drinking chocolate and refrigerate until ready to serve.
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Death By Chocolate Layer Cake
Main Ingredients: Plain Flour, Cocoa Powder, Baking Powder, Baking Soda
For the ultimate chocolate lover, this death by chocolate layer cake is a must-try. Start with your favorite chocolate cake recipe and bake in two round cake pans. For the filling, mix together 1 cup of heavy cream and 1/4 cup of NibMor drinking chocolate until stiff peaks form. Spread the mixture between the two cake layers. For the frosting, melt 1/2 cup of butter and 1 cup of NibMor drinking chocolate together, then pour over the top of the cake. Let cool before serving.
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Hot Cocoa Madeleines
Main Ingredients: All Purpose Flour, Drinking Chocolate, Baking Powder
These delicate and adorable madeleines are the perfect accompaniment to a hot cup of cocoa. In a large bowl, mix together 1 cup of flour, 1/2 cup of sugar, 1/2 teaspoon of baking powder, and a pinch of salt. In a separate bowl, whisk together 2 eggs, 1/4 cup of melted butter, and 1 tablespoon of NibMor drinking chocolate. Combine the dry and wet ingredients and pour the batter into a greased madeleine pan. Bake at 375°F for 10-12 minutes. Once cooled, drizzle with melted chocolate for an extra touch of sweetness.
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Mint Aero Traybake
Main Ingredients: Mint, Condensed Milk, Butter, Drinking Chocolate
If you're a fan of Aero bars, you'll love this minty traybake. In a mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, 1/2 cup of melted butter, and 1 tablespoon of NibMor drinking chocolate. Press into a greased baking dish and bake at 375°F for 15-20 minutes. Once cooled, top with melted mint chocolate and let set before slicing and serving.
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Kahlua Peppermint Mocha Hot Chocolate
Main Ingredients: Peppermint, Whole Milk, Drinking Chocolate
Warm up on a cold winter night with this delicious and boozy hot chocolate. In a saucepan, heat up 1 cup of milk, 1 tablespoon of NibMor drinking chocolate, and 1 tablespoon of Kahlua. Once hot, remove from heat and stir in a splash of peppermint extract. Pour into a mug and top with whipped cream and a sprinkle of NibMor drinking chocolate.
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Maltesers Chocolate Chiffon Cake
Main Ingredients: Eggs, Cream Of Tartar, Cocoa, Plain Flour, Golden
This light and fluffy chiffon cake is a chocolate lover's dream. In a large bowl, mix together 1 cup of flour, 1/2 cup of sugar, 1/4 cup of NibMor drinking chocolate, and 2 teaspoons of baking powder. In a separate bowl, whisk together 3 egg yolks, 1/4 cup of melted butter, and 1/2 cup of milk. In another bowl, beat 3 egg whites and 1/4 cup of sugar until stiff peaks form. Combine all ingredients and pour into a greased tube pan. Bake at 350°F for 35 minutes. Once cooled, top with melted chocolate and crushed Maltesers for a delicious and impressive dessert.
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Christmas – Christmas Truffles – Gluten Free
Main Ingredients: Gluten, Sweetened Condensed Milk, Desiccated Coconut
These gluten-free Christmas truffles are the perfect holiday treat. In a mixing bowl, combine 1 cup of almond flour, 1/2 cup of powdered sugar, 1/4 cup of NibMor drinking chocolate, and 1 tablespoon of honey. Roll the mixture into small balls and refrigerate until firm. Melt 1/2 cup of dark chocolate and coat the truffles. Sprinkle with crushed candy canes and refrigerate until set.
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Scotcheroos With Marshmallows
Main Ingredients: Butter, Marshmallows, Rice Krispies, Cocoa Powder
These scotcheroos are taken to the next level with the addition of gooey marshmallows. In a saucepan, heat up 1 cup of corn syrup and 1 cup of sugar. Once boiling, remove from heat and stir in 1 cup of peanut butter and 1/4 cup of NibMor drinking chocolate. Mix in 4 cups of rice cereal and 1 cup of mini marshmallows. Press into a greased baking dish and refrigerate until firm. Cut into squares and serve.
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Espresso Dark Chocolate Overnight Oats
Main Ingredients: Rolled Oats, Cashew Milk, Vanilla Extract, Canela
For a quick and easy breakfast option, try these espresso dark chocolate overnight oats. In a jar, mix together 1/2 cup of oats, 1/4 cup of Greek yogurt, 1/4 cup of milk, 1 tablespoon of NibMor drinking chocolate, and 1 teaspoon of instant espresso powder. Refrigerate overnight and top with additional NibMor drinking chocolate and sliced almonds in the morning.
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Almonds, Chocolate & Cinnamon In A Humble Hot Chocolate
Main Ingredients: Almond Milk, Drinking Chocolate, Dark Chocolate, Ground
Take your hot chocolate game to the next level with this almond, chocolate, and cinnamon twist. Heat up 1 cup of milk, 1 tablespoon of NibMor drinking chocolate, and a dash of cinnamon in a saucepan. Once hot, remove from heat and stir in a handful of crushed almonds. Pour into a mug and top with whipped cream and a sprinkle of NibMor drinking chocolate.
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Chocolate Chocolate-Chip Scones with Nutella...
Main Ingredients: Pastry, Large Eggs, Cold Milk, Drinking Chocolate, Milk
Indulge in these rich and chocolatey scones for a decadent breakfast or brunch treat. In a mixing bowl, combine 2 cups of flour, 1/2 cup of sugar, 1/4 cup of NibMor drinking chocolate, 2 teaspoons of baking powder, and a pinch of salt. Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs. Stir in 1/4 cup of chocolate chips and 1/4 cup of milk. Roll out the dough and cut into scones. Bake at 375°F for 15-18 minutes. Once cooled, drizzle with melted Nutella for an extra touch of sweetness.
The History of Mexican Drinking Chocolate
The Origins
The history of Mexican drinking chocolate can be traced back to the ancient Mayan and Aztec civilizations, who were the first to cultivate cacao beans. The Aztecs believed that cacao beans were a gift from the gods and used them to create a bitter beverage called "xocolatl," which means "bitter water" in the Nahuatl language. This drink was reserved for royalty and was often served during religious ceremonies.
The Influence of Spanish Colonization
When the Spanish conquistadors arrived in Mexico in the 16th century, they were introduced to the cacao bean and its bitter drink. However, they found the flavor too intense and added sugar and spices to make it more palatable. This led to the creation of the first version of Mexican drinking chocolate as we know it today.
The Evolution of the Recipe
Over time, the recipe for Mexican drinking chocolate continued to evolve. The addition of milk and other ingredients, such as cinnamon and vanilla, gave the drink a creamier and more complex flavor. By the 18th century, Mexican drinking chocolate had become a popular beverage among all social classes and was often enjoyed with breakfast or as an afternoon snack.
Making Traditional Mexican Drinking Chocolate
Ingredients
To make traditional Mexican drinking chocolate, you will need:
Cacao beans: You can purchase cacao beans from specialty stores or online. Alternatively, you can use high-quality cocoa powder.
Milk: Whole milk is traditionally used, but you can also use almond or oat milk for a dairy-free option.
Sugar: Mexican piloncillo or brown sugar is typically used, but you can use any type of sweetener you prefer.
Spices: Cinnamon, vanilla, and chili powder are commonly used to add depth of flavor to the drink.
Instructions
Start by roasting the cacao beans in a pan over medium heat until they are fragrant and slightly charred.
Remove the beans from the heat and let them cool before removing the husks.
Grind the beans in a food processor or coffee grinder until they become a fine powder.
In a saucepan, heat the milk over medium heat and add the ground cacao beans, sugar, and spices.
Whisk the mixture continuously until it becomes smooth and creamy.
Remove from heat and pour into mugs.
Serve hot and enjoy!
Customize to Your Taste
One of the best things about traditional Mexican drinking chocolate is its versatility. You can adjust the ingredients to suit your taste preferences. For a richer and creamier drink, you can use heavy cream instead of milk. You can also experiment with different spices, such as nutmeg or cardamom, for a unique twist on the classic recipe.
In conclusion, traditional Mexican drinking chocolate is a delicious and culturally significant beverage that has stood the test of time. Its rich history and simple yet flavorful recipe make it a must-try for anyone looking to explore Mexican cuisine. So why not gather your ingredients and indulge in a hot cup of this traditional drink today? You won't be disappointed.
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