Pumpkin Spice Mexican Hot Chocolate

One of the things I love most about fall, aside from Halloween and Thanksgiving, is that the cool crisp weather is all the excuse I need to head into my Cocina to whip up a soothing hot beverage.  Nothing warms me up faster than wrapping my hands around a steaming mug of something hot to drink.  Be it coffee, tea, hot chocolate, or ponche.  

Now I know that Pumpkin Spice beverages are all the rage this season in the US, but I've never had one. Remember I live in a very small town in Mexico, where the nearest Starbucks is about 2 hours away. And I have no idea if they even serve Pumpkin Spice anything at the Starbucks in Guadalajara.  But I digress.

This year I was determined to finally try my hand at making a Pumpkin Spice beverage at home, because I was curious to see why all my girlfriends go on and on about them. I love pumpkin anything, so I really didn't mind trying something new.  After playing around in the kitchen for a little while I came up with this Pumpkin Spice Mexican Hot Chocolate.  Ay. Dios. Mio!  Why hadn't I tried this sooner?  I mean I love Mexican Hot Chocolate and I'm crazy about my Pumpkin Pie Atole, but I never thought to put the two together.  But I am so glad that I finally did.  The results were absolutely heavenly and I'm pretty sure we'll be drinking this until New Year's.  Or maybe longer.  

Pumpkin Spice Mexican Hot Chocolate


Ingredients:

• 4 cups milk
• 1-1/2 cups Homemade Pumpkin Puree (or canned)
• Pinch of ground cloves
• 1 disk Mexican chocolate, chopped (I recommend Abuelita or Ibarra brands)
• 1 cinnamon stick
• 1/2 cup brown sugar
• Whipped cream (optional)
• Cajeta (optional)

Directions: 

Puree the milk, pumpkin puree, and ground clove in a blender until well combined. Pour the mixture into a large saucepan.  Add the disk of Mexican chocolate and cinnamon stick.  Heat over medium-low heat, stirring occasionally to dissolve the chocolate, until very warm.  Sweeten with brown sugar, 1 tablespoon at a time, until desired sweetness.  Whisk, using a wire whisk or a wooden molinillo, until it starts to froth (foam).  Pour into mugs, top with a dollop of whipped cream, and drizzle with cajeta. Enjoy!

This post is part of the 12 Weeks of Winter Squash link-up hosted by my good friend girlichef and Joanne from Eats Well With Others.






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26 November 2013

Pumpkin Spice Mexican Hot Chocolate

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Mexican Hot Chocolate & Champurrado

We are experiencing much cooler weather in the mornings and in the evenings, here in Mexico.  On crisp, cold days like today, nothing warms me up quite like a steaming mug of Mexican Hot Chocolate.  But not just any hot chocolate will do.  It has to be Abuelita brand Chocolate.

It's the brand of chocolate my grandparents always used to make Mexican Hot Chocolate or Atole de Chocolate.  Abuelita brand chocolate is flavored with a wonderful combination of chocolate, cinnamon and sugar.  Perfect for cold winter days.  Or whenever you're craving a little Mexican comfort like your grandma used to make.

Mexican Hot Chocolate

Ingredients:

• 6 to 8 cups milk
• 1 tablet Abuelita Chocolate (you can also use Ibarra brand chocolate)
• 1/4 to 1/2 cup sugar (optional)

Directions:
In a 3 quart saucepan, heat the milk until warm over medium heat. 

While the milk is heating, cut the chocolate using the lines as a guide.

Add the chocolate to the milk and let it sit for a minute or 2, just until the chocolate begins to melt.  Using a wire whisk, break up the chocolate and keep stirring until chocolate has dissolved completely.

Once the Mexican Hot Chocolate is the desired temperature, turn off heat and whisk the milk vigorously with a wire whisk until foamy.  Sweeten with sugar, if necessary.

Enjoy!!! 

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Another delicious and comforting hot chocolate drink is Champurrado, which happens to be my absolute favorite.  One sip and I'm transported back to my childhood, when my grandpa would make this sweet concoction for no particular reason.

Champurrado is similar to Mexican Hot Chocolate, except that it is a little thicker, more along the lines of an atole.  Atoles are a hot milk beverage thickened with cornstarch, and Champurrado is thickened with Maseca (masa harina/flour).

I like to make my Champurrado with equal parts of water and milk.  But traditionally, Champurrado is made purely with water and/or very little milk. 

Champurrado

Ingredients:

• 3 cups water
• 3 cups milk
• 1 tablet Abuelita Chocolate, cut up
• 1/2 cup Maseca
• 1/4 to 1/2 cup sugar

Directions:
In a 2-quart saucepan, heat the water and milk until lukewarm over medium heat. 

Add the Abuelita chocolate.  Let soak for a couple of minutes, until the chocolate begins to melt. 

Using a wire whisk, beat lightly to dissolve the chocolate.  Keep whisking until chocolate has dissolved.  Stir in sugar.

Whisk in the Maseca.  Increase the heat to high and whisk the Champurrado until slightly thickened.  Remove from heat.

Serve with your favorite cookies or pan dulce.  My grandpa's favorite cookies were Barritas de Coco (coconut cookies).  Enjoy!!!

With Love,

Leslie Limon

20 October 2009

Mexican Hot Chocolate & Champurrado

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