Mexican Hot Chocolate Throw Down
After some lively banter and a meaningless wager, I found myself owing a friend a Mexican Hot Chocolate. He owed me one too.
In Texas we like everything big. We even like to talk big. So after a few more big ego, loud-mouthed, witty exchanges, our Mexican Hot Chocolate swap escalated to a Food Network Style Throw Down.
We set a date and invited our spouses and a couple of mutual friends to judge.
In the quiet after the adrenaline-induced smacktalk, I realized: “What IS Mexican Hot Chocolate? And why do I think I can beat Jonathan Rosales at a Mexican Hot Chocolate Throw Down?”
While I spent hours on the web learning about Mexican Hot Chocolate, Jonathan and Julee merely had a chat with Jonathan’s grandma. (Oh yes people…I was taking on the Rosales Mexican Hot Chocolate family recipe. Did I mention we have big egos in Texas?)
More smacktalk, a bit of practice and a lot of chocolate later, the results are in from the judges. Looks like the world wide web knows how to make a Mexican Hot Chocolate. AND it looks like Grandma Rosales also knows how to make a Mexican Hot Chocolate.
Ding ding ding. We have a winner!
Me! I’m a winner for a my world wide web recipe. AND I’m a winner because I got to keep all the leftovers from Jonathan’s recipe.
Thanks guys! It was a lot of fun.
Do you want to make Mexican Hot Chocolate too? Here’s how:
GRANDMA ROSALES STYLE (WITH JONATHAN AND JULEE’S ADAPTATIONS)
1 Cup Chocolate Milk
1 Disk Mexican Chocolate
3 Teaspoons Drinking Chocolate Powder (found at specialty food stores)
1 Small Pinch of Chipotle Powder
1 Cinnamon Stick (Optional)
Warm the milk, chipotle powder and cinnamon stick, stirring constantly. Add the chocolates and stir constantly until melted. Bring nearly to a boil. Pour into a mug and froth with a hand frother. Serves 1.
WORLD WIDE WEB STYLE (WITH SARA’S ADAPTATIONS)
2 Cups Whole Milk
1 Disk Mexican Chocolate (I used the Nestle Abuelita brand.)
1 Stick of Cinnamon
1 Teaspoon of Vanilla
1 Egg
Chop the disk of Mexican chocolate. Place in a saucepan with the milk, cinnamon and vanilla. Heat through, whisking constantly, until nearly boiling. Remove from the heat. Crack the egg in a bowl and beat lightly with a fork. Add a spoonful of the hot mixture to the egg whisking together constantly. Then add the whole egg mixture to the hot chocolate whisking constantly. Return to the heat and cook for 3 more minutes, whisking constantly. Remove the cinnamon stick. Pour the mixture in a blender and carefully blend for about 30 seconds. Pour into mugs and enjoy. Serves 2.
