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.
Sara!
Yum! That looks scrumpdilly-icious! And I love the tête-à-tête Jonathan and you had! Too Fun! Thanks for sharing!
Trina
Eggs in hot chocolate, huh? Interesting. You didn’t say which one YOU liked better….
Love you! Shay
Trina – Your dad’s been asking for the recipes. I need to direct him here.
Shayla – The eggs were a little interesting. I threw away the leftovers, because the eggs made me nervous. Honestly, I liked both and I think if I were to make it again, I’d probably use a combo of my recipe and Jonathan’s. I’d leave out the egg on mine and the drinking chocolate powder on his (just because I’m too lazy to go to the specialty store). I’d use the chocolate milk from his, the Abuelita Mexican hot chocolate, the vanilla, the cinnamon and the chipotle powder. Hmmm…when will it be cold again?
Well I must say as one of the judges I was definitely the winner that night. I didn’t have to do any of the work and I got to drink 2 humongo glasses of delicious Mexican hot chocolate. I loved them both. The flavors were both delicious in their own way, but the consistency, the froth and the flavor combined on Sara’s put her on top in my book! ;o)
Way to go, Sara & Jonathan! That was super fun!