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Thursday, August 5, 2010

Quick & Easy Mexican Chocolate Cocoa

Here's a Taza update: you don't have to make authentic Chocolate Mexicano  at all. 
If you're in a hurry (or just don't feel like messing with a grater and molinillo), coarsely chop or break up about 1.4 oz fine Mexican chocolate (one individually wrapped Taza disk) per serving.  In a large, microwave-proof mug, combine chocolate with 6-8 oz milk.  Microwave on high power about a minute and a half, or until milk is warm and chocolate has mostly melted.  Stir well with whisk or fork, then microwave 30 seconds more, or until cocoa is hot.  Whip up again before serving.  Marvellous!  And nearly as easy as Swiss Miss.
You can add booze (brandy or tequila), whipped cream, marshmallows, etc. etc. if you like, but I think this is just fine as is.  It is outstanding made with the Taza Guajillo Chili flavor: not overtly spicy, but with a deep, warming buzz of chili in the aftertaste. 

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1 comment:

  1. There is a blizzard on here in Boston and after coming in from the snow I suddenly remembered where I had seen that hot chocolate recipe. Thanks Everything-Tasty. It's delicious and a a wonderful way to warm up!


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