Search Everything Tasty


Welcome to Everything Tasty

Welcome to Everything Tasty!
We hope you will add your comments, restaurant reviews, recipes, or whatever else you like, and make this blog as much your own as it is ours.

Monday, July 26, 2010

Traditional Taza Hot Chocolate Mexicano

Traditional Taza Hot Chocolate Mexicano
edited by Anne

1 disc (approx. 1.3 oz) of Taza Chocolate Mexicano for every 6 to 8 oz cup desired
approx. 6 oz. water or milk* for each serving
rum, bourbon, tequila, or vanilla to taste (optional)
1 cinnamon stick per serving
marshmallows, whipped cream and/or grated chocolate (optional)

 1.              To make a traditional taza de chocolate, start by grating one disc of Taza Chocolate Mexicano for every cup of hot chocolate you'll be making. Use a rasp, microplane, or cheese grater for this.  Chocolate Mexicano discs are flavored with spices like guajillo chili and biodynamic cinnamon, but if you're using an unflavored Mexican chocolate, now is the time to add any extra spices you might want: vanilla, almond, cinnamon, and chili are common additions. Keep in mind that while it's not strictly necessary to grate the chocolate before melting it into your liquid, grated chocolate melts faster and is less prone to burning to the bottom of the pan.

2.              Step 2 - Heat water or milk until just below boiling.  (*In Mexico, hot chocolate is typically made with water, not milk. For a thinner, more refreshing taza, use water. If you prefer a thicker, richer version, milk—whole, reduced fat, or skim—is a better choice.) Start by heating the milk or water in a high-walled saucepan until to just under boiling temperature.

3.              Take the saucepan with either milk or water off the heat and add in your grated chocolate. Mix well and continuously to prevent the chocolate from sticking to the bottom. Any liquid additions (rum, bourbon, tequila, vanilla) should be mixed in now.

4.              Step 4 - Pour chocolate mixture into pitcher; whisk.  Taza de chocolate is typically served frothy, with a thick head of foam on top. This is achieved by vigorously whisking the mixture using a molinillo (wooden Mexican whisk) or a standard whisk. Pour the liquid into an earthenware pitcher or narrow high-walled vessel (or leave it in your saucepan and risk a mess). Whip until airy and frothed up, about two minutes.

5.              Pour your hot chocolate mixture into pre-warmed mugs. Garnish with a cinnamon stick for stirring, and if you wish, grated chocolate on top, or everyone's favorite: marshmallows and whipped cream. Serve immediately.

e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at:

No comments:

Post a Comment

Let us know what you think, add your own recipes, etc.