Tuesday, December 29, 2009


hocoHave leftover chocolate? Really??? Try brown liquid.

Mexican Hot Chocolate

:Ingredient List:
(Serves 8)
1 qt. water or milk
1 3-oz. Mexican chocolate tablet, such as Ibarra or La Abuelita coarsely chopped
8 cinnamon sticks for garnish

Heat 1 cup water or milk with chocolate in saucepan over medium heat.
Stir until chocolate has melted.
Add remaining water or milk, and bring to a simmer.
Remove from heat, and beat with whisk or electric mixer on low, until foamy.
Serve in mugs garnished with cinnamon sticks, if desired.

The word chocolate is said to derive from the Mayan word xocoatl; cocoa from the Aztec word cacahuatl. The Mexican Indian word chocolat comes from a combination of the terms choco ("foam") and atl ("water"); as early chocolate was *only* consumed in beverage form.

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